My Russian husband loves Pelmini, the Russian style ravioli.
It is something between ravioli and dumpings filled with seasoned minced pork.
This time, I revived pelmini with some love infusion.
The pink dough was made with beetroot to enhance Russian essence. No artificial colouring was involved.
For the heart shape I crafted a ceramic mould and pressed the filling between two sheets of beetroot dough.
Instead for minced pork, you can fill any such as cheese and spinach paste.
By using the ceramic mould methodology, you can make any shape of ravioli such as Christmas trees and bells.
Step 1: Making Loveoli Mold
Prepare two different sizes of heart template and clay that we can oven-make to set.
Fill the larger template with clay and place the smaller template in the centre to make a heart-shaped pit where the stuffing will go.
Make sure the surface of the outer heart shape is flat and level so it will seal two layers of dough completely when pressed.
Place the clay in oven and bake it as directed.
FIMO clay requires baking for 30 mins at 110C.