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?
Ready made tomato sauce with sun-dried tomatoes
“La rustica” home made tomato sauce
“La dolce” home made cherry tomato sauce
Ready made tomato sauce with basil
Sun-dried tomatoes stuffed with Mediterranean tuna fish
Cherry tomatoes in organic sauce
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Cherry peppers stuffed with Mediterranean tuna fish
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.
Chop the greens up and add to a bowl with the ricotta, the eggs, the grated parmesan, and the chopped marjoram leaves. Add the chopped garlic clove, some salt and blend together until you obtain a smooth mixture
Make the pasta by working the flour, the egg and the water with ½ tablespoon of white wine into a dough
Proceed like this until you have used up all the filling, making sure you place the cut out ravioli on a floured tray so that they don’t stick