Heart-Shaped Ravioli with Ricotta and Speck Filling

To make heart-shaped ravioli from scratch, start by mixing ricotta cheese, finely chopped speck, grated Parmigiano-Reggiano, fresh parsley, and salt in a bowl. For the dough, beat eggs into all-purpose flour and add water as needed to form a smooth dough. Let the dough rest for about 30 minutes, then roll it out and cut into heart shapes. Fill half of the hearts with the ricotta mixture, seal them, and cook in boiling water for 5-6 minutes before serving with tomato sauce and parsley.

If you don't have speck, you can substitute it with prosciutto, pancetta, or even cooked bacon for a similar flavor profile. For a vegetarian option, consider using sautéed mushrooms or spinach mixed with the ricotta instead of meat.

Yes, you can store leftover heart-shaped ravioli. Allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. If freezing, it's best to freeze them in a single layer on a baking sheet before transferring them to a container to prevent sticking.

Heart-shaped ravioli filled with ricotta and speck pairs wonderfully with a variety of sauces. A classic tomato sauce enhances the flavors, but you could also try a creamy Alfredo sauce, sage brown butter, or a light olive oil and garlic dressing for a different twist.

The traditional recipe uses all-purpose flour, which is not gluten-free. However, you can make this heart-shaped ravioli gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose is suitable for making pasta.