Pasta hearts stuffed with a walnut sauce

There is no specific day to celebrate the wonder and pleasure of true love, since it is a plant that must be cultivated with loving care every day of one’s life: giving it the proper attention, watering it with feeling and not forgetting to cement its growth with gentle surprises. Nevertheless, on a special day like Valentine’s Day we should make something a little different to eat, because to celebrate love with words alone is certainly not enough, we also need that small, thoughtful gesture that a lovingly crafted meal can provide. That’s why today we suggest you make some original heart-shaped ravioli containing a delicious filling and served with a walnut sauce, an ideal, tasty and tempting way to express your feelings. Are you ready to turn Valentine's Day into something unique, where the most beautiful emotions are never missing?


  • plain flour 400 grams
  • eggs 1 unit For the pasta
  • water 150 millilitres
  • white wine 2 tablespoons of white wine
  • ricotta cheese 150 grams
  • Parmesan 50 grams
  • eggs 2 units For the filling
  • garlic 2 cloves One for the filling, and a small one for the sauce
  • marjoram The leaves from two marjoram sprigs
  • beetroot 1200 grams Chard, spinach and other green leafy veg
  • walnut 250 grams Shelled and chopped
  • pine nuts 50 grams
  • milk 100 millilitres Ricotta
  • water 4 tablespoons of pasta cooking water
  • salt
40 minutes Total time
10 minutes Active time
Serves 6 persons
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Wash the vegetables and cook in a little boiling salted water for 20 minutes. Drain well, squeeze out any remaining water and chop finely with a mezzaluna. Put them in a bowl and make a filling with ricotta, eggs, Parmesan cheese and chopped marjoram. Add a clove of minced garlic, and some salt and stir until the mixture is smooth then leave to rest while you make the pasta dough. Prepare the dough by mixing the flour, egg, water and white wine. Roll out the dough into a thin sheet. Place balls (about the size of a walnut) of the filling mixture in the centre, cover with another sheet of pastry, and then cut out heart shapes around the filling with a biscuit cutter. Now make the walnut sauce: finely chop the walnuts along with pine nuts, garlic and marjoram. Loosen the nut mixture with the oil and a little cooking water for the pasta hearts. Boil the hearts in salted water, drain and toss with the walnut sauce. Serve the stuffed hearts with the walnut sauce and a sprinkling of grated Parmesan cheese.

If you prefer more delicate flavours, you can make your walnut sauce simply by omitting the garlic.
Our recipe for stuffed heart-shaped ravioli with walnut sauce is inspired by Ligurian cuisine.

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