Family Valentine Weekend

As I was browsing Pinterest for Valentine's Day ideas, I came across these adorable little heart-shaped raviolis that were red and super cute! I really wanted to make them for Valentine's Day dinner, but when my parents decided to visit last weekend, I decided that it would be the perfect opportunity (especially since they like beets)!

First, though, we went to Salem for their "Salem's So Sweet" events. We rode the trolley, looked at ice sculptures, sampled chocolate & wines, treated ourselves to lattes and hot chocolates, and learned about the history of Salem.

My parents at Jaho Coffee & Tea with their hot chocolates =)

At Pamplemousse for chocolate & wine tastings 

(and Valentine's fashion, Salem-style!)

 

Back at home, we played Ticket to Ride while the beets baked (400 degrees for an hour), then got to work!

1. Peel and slice the roasted beets

2. Shred them in a food processor

3. dump shredded beets into a cheesecloth over a bowl

4. Squeeze the juice out of the beets--this part looks like you're squeezing a human heart! Gruesome!

5. To 2 1/2 c. of water, add 1/2 c. water and three egg yolks. Stir well, then knead until smooth.

6. Roll the dough into a thin rectangular sheet. This step is tough, because the dough is very stiff and elastic. It is quite a workout!

7. a. Meanwhile, mix the squeezed shredded beets with goat cheese (we actually used ricotta) and season with salt & pepper (we also added fresh thyme since we had some on hand).

7. b. Once you have a large, relatively rectangular shape, arrange the filling in heart-shaped lumps on one half of the rectangle. Make sure that your filling lumps are smaller than the cookie cutter that you plan on using to cut the ravioli.

9. Dip your finger in water, and moisten the dough around the filling.
10. Fold the second half of the dough over the filling
11. Cut out the hearts, then crimp the edges to seal in the filling.

12. Boil the raviolis just until they float to the surface, then lift them out with a slotted spoon.

13. Top with whatever topping you want. We topped ours with olive oil, grated parmesan cheese, salt & pepper, and fresh thyme.

The raviolis were quite a process, but they were so worth it! Next time, I'll make them on a lazy afternoon, and then freeze about half the batch for later. Mmmm...