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Ghostface Ravioli

These Ghostface Ravioli are spooky little pasta masks filled with pink ricotta because apparently dinner needed a horror franchise. Black pasta dough, beet-tinted ricotta, pale pasta faces, and red marinara make this dramatic in the best possible way.
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Prep Time 45 minutes
Cook Time 4 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ¾ cup ricotta cheese
  • 1 teaspoon beetroot powder
  • 2 sheets black fresh pasta dough about 8 by 12 inches each
  • ¼ cup water for brushing and sealing
  • 1 sheet plain fresh pasta dough about 8 by 10 inches
  • Black pasta scraps from trimming the ravioli
  • ¾ cup warm marinara sauce

Instructions

  • Make Filling: Stir the ricotta cheese with the beetroot powder until the filling turns bright pink and smooth.
  • Pipe Filling: Transfer the pink ricotta filling to a piping bag. Pipe small rows of filling onto one sheet of black pasta dough, leaving enough space around each mound for sealing and cutting.
  • Seal Ravioli: Lightly brush around the filling with water. Lay the second sheet of black pasta dough over the filling, then gently press around each mound to push out air and seal the edges.
  • Cut Ravioli: Press the ghost-shaped cutter around each filled section. Remove the extra dough and save a few black pasta scraps for the face details.
  • Make Masks: Cut small ghost mask shapes from the plain pasta dough. These will sit on top of the black ravioli.
  • Add Faces: Cut small black pasta scraps into eye and mouth shapes. Press them onto the plain pasta masks to create the Ghostface look.
  • Attach Masks: Brush the top of each black ravioli with a little water. Press one decorated mask onto each ravioli so it sticks.
  • Boil Ravioli: Bring a large pot of water to a boil over high heat. Add the ravioli and cook for about 3 to 4 minutes, until the pasta is tender and the ravioli float.
  • Sauce Plate: Spoon the warm marinara sauce onto a serving plate and spread it into a messy red base.
  • Serve Ravioli: Lift the cooked ravioli from the water with a slotted spoon. Arrange them over the marinara sauce and serve warm.