→ Beet Purée
01 -
2 medium-sized raw red beets, cleaned thoroughly
→ Dark Pink Dough
02 -
30g (2 tablespoons) of puréed roasted beets
03 -
1 large egg (weighing around 55g)
04 -
2 large egg yolks (30g total)
05 -
200g (1⅓ cups) of either '00' flour or plain all-purpose flour
→ Light Pink Dough
06 -
15g (1 tablespoon) of puréed roasted beets
07 -
1½ large eggs (about 70g, lightly beaten)
08 -
2 large egg yolks (30g total)
09 -
200g (1⅓ cups) of any '00' flour or regular all-purpose flour
→ Filling
10 -
225g (8 ounces) of full-fat ricotta cheese
11 -
170g (6 ounces) of creamy goat cheese
12 -
55g (2 ounces) of finely grated Parmigiano-Reggiano
13 -
2-3 tablespoons of finely chopped fresh chives
14 -
Zest of a small lemon
15 -
An optional splash of lemon juice
16 -
Kosher salt and black pepper, as much as you like
→ Serving
17 -
115g (½ cup or 1 stick) of unsalted butter, cold and cut into smaller chunks
18 -
50g (½ cup) of raw walnuts
19 -
Some fresh mint leaves for garnish
20 -
A few sprigs of fresh dill
21 -
Finely chopped chives
22 -
A pinch of kosher salt, to taste