For Valentine’s dinner on Sunday, I made spinach artichoke ravioli and for the special occasion, I made them heart-shaped! 🙂 They were large, but turned out pretty well!

heart-shaped ravioli with tomato basil sauce

They’re actually quite easy to make. Just follow the steps below:

heart-shaped ravioli!
Use a heart-shaped cookie cutter to cut hearts out of wonton wrappers. If you have the time and resources to make homemade pasta dough, even better!

spoon the filling onto the wraps
Add a spoonful of filling of your choice on top of each heart. For mine, I sautéed chopped spinach and garlic in olive oil, and then mixed it in with cut-up artichoke hearts and cheese (parmesan and pepper jack). Season with dried parsley, oregano, and basil, as well as with a pinch of nutmet, salt and pepper. If you have ricotta cheese on hand, that's probably the best type of cheese to use as ravioli filling.

brush the edges with a beaten egg and seal
Brush the edges of the hearts with a beaten egg, and place another heart on top.

lay another heart wonton on top
Continue sealing the ravioli in this manner.

ready to be boiled!
Ready to be boiled! Super easy and very cute.

pile on the tomato sauce
Bring water to a boil and boil the ravioli for 4 minutes. Drain and top with marinara sauce. I made some tomato basil sauce to go with the ravioli.
tomato hearts!
I made cupid's hearts from grape tomatoes as a little side dish.

heart-to-heart dinner
Jumbo heart-shaped spinach artichoke ravioli, accompanied by tomato cupid hearts and Dan's salad. (He helped with dinner, too!)