Pink Beet Pasta (Print Version)
# Ingredients:
→ 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
# Instructions:
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.
# Notes:
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.