Beet Goat Cheese Pasta (Print Version)

# Ingredients:

→ 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

# Instructions:

01 - Add beets (already trimmed) into a dish with water, cover it, and roast them at 400°F for 45-60 minutes until soft. While they're still warm, remove the skin, chop, and purée them until the texture is smooth.
02 - Pick your dough color and mix the roasted beet purée with eggs and yolks. Next, knead it with the flour by hand or use a food processor. Let the dough relax for at least 30 minutes, up to 2 hours.
03 - Blend the cheeses together until the mixture is creamy. Season the mix, then toss in chives and lemon zest. Put it in a piping bag and chill it in the fridge.
04 - Roll and shape the pasta dough, cutting it into 1½-inch circles using a scalloped-edge cookie cutter.
05 - In a pan, whisk together pasta-cooking water and cold butter pieces over heat until they combine into a smooth sauce. Add salt to taste.
06 - Boil the ravioletti for 2½-3 minutes, then toss them directly into the sauce. Serve them with walnuts and a sprinkling of fresh herbs.

# Notes:

01 - Use freshly cleaned, raw beets for vibrant color results
02 - Each dough recipe works for 2 servings—double it for 4 people
03 - Prepare the filling up to 3 days ahead of time
04 - Leftover beet purée can be frozen for as long as 3 months

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