Pink Beet Goat Pasta (Print Version)
# Ingredients:
→ Purée Base
01 -
Raw, cleaned medium red beets (2)
→ Dough (Dark Pink)
02 -
All-purpose or '00' flour (200g/1⅓ cups)
03 -
Two large egg yolks (30g)
04 -
A large whole egg (55g)
05 -
Pureed roasted beets (30g/2 tablespoons)
→ Dough (Light Pink)
06 -
Whisked eggs (1½ large, 70g)
07 -
One tablespoon of beet purée (15g)
08 -
Two large yolks (30g)
09 -
All-purpose or '00' flour (200g/1⅓ cups)
→ Cheese Mixture
10 -
Fresh, full-fat ricotta (225g/8 ounces)
11 -
Goat cheese, soft (170g/6 ounces)
12 -
Finely shredded Parmigiano-Reggiano (55g/2 ounces)
13 -
Minced fresh chives (2-3 tablespoons)
14 -
Grated zest from a small lemon
15 -
Optional squeeze of fresh lemon juice
16 -
Kosher salt and black pepper for flavor
→ Topping & Sauce
17 -
Chilled butter (115g/½ cup/1 stick, sliced)
18 -
Raw walnuts (50g/½ cup)
19 -
Mint leaves, fresh
20 -
Dill fronds, fresh
21 -
Chopped chives, fresh
22 -
Kosher salt
# Instructions:
01 -
Place washed beets in a covered dish with some water and bake at 400°F until tender when poked (about 45-60 minutes). Peel while warm, chop, then blend to a smooth purée.
02 -
Combine the desired amount of beet purée, yolks, and eggs in a bowl. Gradually mix in flour using your hands or a food processor. Let the dough rest for 30 minutes to 2 hours.
03 -
Whip together all the cheeses until smooth, toss in lemon zest, chives, and season to taste. Fill a piping bag with the mix and keep it chilled.
04 -
Roll out the dough and use a fluted cutter to create 1½-inch circles for the pasta.
05 -
In a pan, whisk cold butter into hot pasta water until blended—add a pinch of salt.
06 -
Boil ravioletti for 2½ to 3 minutes. Toss them in the butter sauce and serve with walnuts and herbs on top.
# Notes:
01 -
Using raw beets is key to vibrant colors.
02 -
Each dough portion works for 2 servings—double it for 4.
03 -
Make the cheese filling up to 3 days early.
04 -
Leftover beet purée freezes fine for up to 3 months.