Valentine's Day Hearts with beetroot and gorgonzola on walnut cream

Valentine's Day is a holiday that, over time, has become popular and is celebrated all over the world with rituals and traditions. In Italy, in several regions, the symbol of the holiday is the orange, a fruit used to decorate streets and statues depicting the Saint, protector of lovers. Originally, Valentine's Day was celebrated on February 15 and had its roots in the pagan celebrations of Lupercalia, rituals dedicated to the god Faun Luperco, protector of sheep and cattle. The aim was to guarantee fertility to the fields, flocks and population. These celebrations, very engaging, continued until Pope Gelasius I suppressed them in the fifth century AD, Christianizing the fertility rite. We all love to celebrate Valentine's Day, but its origins are shrouded in different theories. One of the most fascinating tells that the Saint, while walking in his garden, saw two young people arguing. She then picked a rose and handed it to the man, inviting him to make peace and praying that the love between the two would always remain alive. Later, the couple was united in marriage thanks to Valentine's Day. Originally Christian in nature, Valentine's Day is now a popular celebration and, in recent years, also a commercial one: it is customary for lovers to exchange gifts, flowers, chocolates or cards with sweet promises of eternal love. Now let's see what we need to make our Valentine's Day Hearts with beets, gorgonzola and walnut cream. Ingredients for the heart ravioli 400 grams of flour + re-milled semolina flour 250 grams blended beetroot salt For the filling 200 grams of soft gorgonzola 60 grams of walnut kernels 40 ml of milk 40 grams of grated Parmigiano Reggiano cheese Ingredients for the walnut sauce 100 grams of walnuts 20 grams of pine nuts 80 grams of grated Grana Padano cheese 30 grams of sliced bread 3 tablespoons of milk 80 ml of extra virgin olive oil 1 clove of garlic salt coarsely chopped walnuts parsley to taste Preparation Let's start by preparing the dough: place the flour in a fountain on the work surface, create a hole in the center, add the salt and pour the blended beetroot a little at a time. Knead everything until you get a smooth and homogeneous dough, then cover it with an upside-down bowl and let it rest for at least 30 minutes. Now let's dedicate ourselves to the filling: put the gorgonzola in small pieces in a bowl, add the milk and grated cheese, then mix. Finally, add the chopped walnuts and mix everything well. After the resting time, take the dough, divide it into small pieces and roll it out with the pasta machine to a thin thickness. On half of the sheets we arrange, well spaced, the piles of filling; Fold the dough, cover the filling and seal the edges well. With a heart-shaped cookie cutter, cut out our hearts and place them on a floured tray with re-milled durum wheat semolina. Now let's prepare the sauce: put the walnut kernels, pine nuts, garlic, sliced bread and a drop of milk in the food processor. Add the Grana Padano and pour the extra virgin olive oil in a trickle, until you get a homogeneous cream. Bring a pot with plenty of salted water to a boil and cook our hearts for a few minutes. Drain them gently and season them with our walnut pesto. Serve with a sprinkling of coarsely chopped walnuts and fresh parsley.