Is 'love heart ravioli' a tad too saccharine a name for red heart shaped pasta that bleeds when you cut it open? Probably. I wanted to call it 'you fucking broke my heart you motherfucker, look I'm bleeding ...bloooooooood'. But it's not very catchy, so we went down the soppy lovey dovey route.
To colour your cheese you need to have fat soluble food dye otherwise it just won't mix, mine was purchased online from www.souschef.co.uk. I was going to make my own fondue mix with emmental and gruyere, but then I saw a ready made fondue mix at the supermarket and lazy Dulcie won. Personally I don't feel that a fresh homemade pasta needs a fancy sauce, but of course you can serve yours however you fancy.
- 1 quantity beetroot pasta dough
- 1 packet fondue mix (or grated gruyere and emmenthal
- Fat soluble food dye
- Melted garlic butter
- Oregano or sage leaves lightlyl fried in butter
- Place the fondue mix (or cheeses) in a heatproof bowl and place over a saucepan of boiling water. Stir until melted and add the food dye little by little until you achieve the colour you want.
- Divide your pasta dough into four pieces. Take one and cover the rest. On a lightly floured surface roll it out to circa 0.5cm thickness and half the width of your pasta machine lasagne slot.
- For all the following stages have some flour to hand to dust your pasta/the work surface lightly as and when needed.Roll through the lasagne slot on your pasta machine at the thickest setting twice. Fold both sides of the length into the centre, lightly roll with your rolling pin then put through the pasta machine abain at the same setting.
- Decrease the thickness setting of your machine by one slot and put the dough through twice. Continue in this manner until your pasta is approximately 0.9mm thick, on my machine this is setting 6.
- Cut your lasagne into squares slightly larger than your heart cutter. Spoon filling onto half of the squares and then place a square of lasagne on top to create a parcel. Apply water with a pastry brush if your pasta isn't sticking. Seal tightly ensuring you have no air pockets or holes then cut with a heart shaped pasta or cookie cutter.
- Place your ravioli on baking parchment which has been lightly dusted with cornmeal/polenta.
- Complete stages 5-9 for all three remaining portions of dough.
- You will now have a lot of beautiful heart ravioli, if you're not planning on eating it all now you can freeze some for later. Spread out on a tray in your freezer, once it is frozen through you can package it more economically in a tupperware container.
- Bring a large pan of salted water to the boil and gently immerse the ravioli in small batches. Fresh pasta takes next to no time to cook, it will be done between 2-3 minutes. Drain and serve with garlic butter and lightly sauteed oregano leaves