Pink Beet Pasta (Version imprimable)

Round pasta in vibrant pink tones, crafted from roasted beet purée and filled with a rich blend of goat cheese, ricotta, and Parmesan. Finished with brown butter, crisp walnuts, and fresh herbs.

# Composition:

→ Beet Purée

01 - Raw medium red beets (2, washed and whole)

→ Dark Pink Dough

02 - '00' flour or all-purpose (200g/1⅓ cups)
03 - Egg yolks (from 2 large eggs, 30g)
04 - Beet purée made from roasted beets (30g/2 tablespoons)
05 - 1 large egg (55g)

→ Light Pink Dough

06 - 1½ whole eggs, whisked (70g)
07 - Beet purée made from roasted beets (15g/1 tablespoon)
08 - Egg yolks (from 2 large eggs, 30g)
09 - '00' flour or all-purpose (200g/1⅓ cups)

→ Filling

10 - Ricotta cheese with full-fat content (225g/8 ounces)
11 - Soft goat’s cheese (6 ounces/170g)
12 - Finely grated Parmigiano-Reggiano (2 ounces/55g)
13 - Chopped fresh chives (2-3 tablespoons)
14 - Zesting from one small lemon
15 - Optional – a little fresh lemon juice
16 - Kosher salt and ground black pepper to your taste

→ Serving

17 - Cold unsalted butter, cut into tablespoon chunks (115g/½ cup/1 stick)
18 - Raw walnuts (50g/½ cup)
19 - Dill fronds, freshly picked
20 - Mint leaves, freshly picked
21 - Fresh chives, finely snipped
22 - Kosher salt as needed

# Étapes de réalisation:

01 - Take the beets, trim them, and roast in a dish covered with a splash of water at 400°F. Let them cook for 45 to 60 minutes or until soft when pierced. Peel while still warm, dice into smaller pieces, and blend until you get a smooth paste.
02 - Pick a dough color—whisk together beet purée, eggs, and yolks until smooth. Combine fully with the flour either by hand or using a food processor. Let the mixture rest for 30 minutes to 2 hours.
03 - Toss cheeses into a food processor and blend until creamy. Add lemon zest and chives, then season with salt and pepper. Transfer it all to a piping bag and chill it in the fridge.
04 - Roll out your pasta dough and use a fluted cookie cutter to create 1½-inch circles.
05 - Mix a bit of the pasta cooking water with chunks of cold butter over heat. Whisk as it cooks until it creates a smooth, glossy sauce. Season lightly with salt.
06 - Cook the ravioletti in boiling water for 2½–3 minutes. Move them to the buttery sauce. Plate them with chopped walnuts and fresh herbs on top before serving.

# Détails supplémentaires:

01 - Using raw, fresh beets ensures better color.
02 - Dough recipe is suited for 2 portions—double it to serve 4.
03 - Filling can last up to 3 days in the fridge.
04 - You can freeze extra beet purée for about 3 months.

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