What to do
- To make the dough, in a stand mixer fitted with a dough hook, combine the flour, salt, and olive oil and mix to combine. Add the egg yolks and whole egg and mix until well incorporated.
- With the mixer running, add the pureed beets one tablespoon at a time. The dough should start coming together and be a little wet. If it’s too sticky, add a tablespoon of flour at a time until the dough can spring back to the touch when pressed.
- Remove the dough from the mixer, divide in two, and wrap each halve in plastic wrap. Let rest for 30 minutes at room temperature and set aside.
- To make the filling, combine the pureed beets, ricotta cheese, goat cheese, parmesan, rosemary, and season with salt and black pepper. Place the filling in a pastry bag fitted with a ½ – inch tip or you can also trim off the tip with scissors.
- To roll out the dough, dust a work surface with a light coating of flour and flatten the first piece of dough as much as possible with the palm of your hand. Set a pasta machine to the number one setting and roll the dough through the pasta machine. Fold it over on itself, dust it with a little flour and roll it through again. Repeat, rolling through four to five times, until it has an elastic texture. This process is building the gluten and giving strength and proper structure to the dough.
- Set the machine to the number two setting and roll through again, going slowly and keeping the dough from tearing or folding on itself. Continue the process rolling through all the way to the third and fourth settings on the pasta machine. By now there will be a long sheet of pasta. Dust the pasta sheet with semolina flour to keep it from sticking to the work surface.
- Cover with a lightly damp towel or plastic wrap to prevent it from drying out while working on the next sheet of pasta. Repeat with the remaining piece of dough and dust your work surface with a little more flour and prepare to start filling these guys.
- Cut each pasta sheet half-wise to create two half sheets from each very long sheet. Pipe a dollop of the beet-cheese filling onto one of the sheets of pastain two long and evenly spaced rows, you’ll want about 1-½ inches between each dollop of cheese. Sprinkle each dollop with a little bit of rosemary if desired and use a pastry brush to brush water around the cheese and around the edges and sides of the pasta.
- Top the prepared rows of filling with the other half of rolled dough and press the sides to adhere the pasta sheets together, ensuring there are no air pockets. Roll a pastry cutter up the sides of the sheets, creating ravioli squares; you might need to give the ravioli another press to make sure allsides are tightly sealed. Transfer the ravioli to a baking sheet, dusting them generously with semolina on all sides so they don’t stick together and set aside. If not serving immediately, freeze until ready to use.
- To cook the pasta, heat a large pot of water and add enough salt to taste. Add the ravioli and cook until tender, about 4 minutes.
- Meanwhile, in a sauté pan over medium to high heat, add the butter and herbs and cook until the butter has lightly browned. Once the browned bits from the butter have formed, immediately add the raviolis and some pasta water to the pan and sauté for about 2 to 4 minutes. Coat the butter sauce over the ravioli and season with salt.
- Serve by plating the ravioli in a large serving dish or amongst a set of shallow bowls or plates. Drizzle with the browned butter sauce, grated Parmesan cheese, and fried herbs from the pan and enjoy immediately.
What you’ll Need
1¾ cups “00” flour or all-purpose flour
½ tsp salt
1½ tbsp extra virgin olive oil
6 egg yolks
1 whole egg
¼ cup pureed Love Beets organic cooked beets
1/3 cup Semolina flour for dusting
1¼ cups pureed Love Beets organic cooked beets
1 cup whole milk ricotta cheese
4 ounces goat cheese
½ cup finely grated Parmesan or pecorino cheese
1 tbsp finely chopped rosemary, plus extra for sprinkling over cheese
½ tsp flaky sea salt
Freshly ground black pepper
Rosemary and Sage Butter Sauce
½ cup salted butter
8 sprigs fresh rosemary, stemmed
¼ cup fresh sage leaves
1 tsp flaky sea salt