Beet Pasta with Cheese (Printable Version)
# What You'll Need:
→ Beet Purée
01 -
Two medium red beets, raw and washed
→ Dark Pink Dough
02 -
2 tbsp cooked beet mash (30g)
03 -
1 large egg (55g)
04 -
2 large egg yolks (30g)
05 -
1⅓ cups fine or regular flour (200g)
→ Light Pink Dough
06 -
1 tbsp cooked beet mash (15g)
07 -
1½ large eggs, beaten (70g)
08 -
2 large egg yolks (30g)
09 -
1⅓ cups fine or regular flour (200g)
→ Filling
10 -
8 ounces whole-fat ricotta (225g)
11 -
6 ounces creamy goat cheese (170g)
12 -
2 ounces finely shredded Parmigiano-Reggiano (55g)
13 -
2-3 tbsp finely chopped fresh chives
14 -
Grated peel from 1 small lemon
15 -
A splash of lemon juice (if you want)
16 -
Salt and black pepper as needed
→ Serving
17 -
One stick cold unsalted butter, cut into chunks (½ cup/115g)
18 -
½ cup uncooked walnuts (50g)
19 -
Fresh mint sprigs
20 -
Fresh dill sprigs
21 -
Chopped fresh chives
22 -
Table salt
# Preparation Steps:
01 -
Bake clean beets in a covered container with some water at 400°F for 45-60 mins till soft. When still warm, remove skins, cut up, and blend till creamy
02 -
Mix your chosen amount of beet mash with the eggs and yolks. Work in flour by hand or with a food processor. Let the dough sit for at least 30 mins but no more than 2 hours
03 -
Blend all cheeses until creamy, add salt and pepper, mix in the chives and lemon peel. Put inside a piping bag and store in fridge
04 -
Roll out pasta and cut circles using a 1½-inch scalloped cookie cutter
05 -
Boil pasta water, lower heat, and drop in cold butter bits while stirring to mix. Add salt to taste
06 -
Boil ravioletti for about 2½-3 mins, then move to the butter mix. Top with nuts and fresh herbs before eating
# Additional Tips:
01 -
You'll need uncooked beets for the right color
02 -
One batch of dough feeds 2 people; make twice as much for 4 people
03 -
You can make the cheese filling up to 3 days early
04 -
The beet mash stays good in the freezer for 3 months