Beet Pasta with Cheese (Print Version)
# Ingredients:
→ Beet Base
01 -
Two clean, uncooked medium red beets
→ Deeper Pink Mix
02 -
Cooked beet blend (30g/2 tbsp)
03 -
One big egg (55g)
04 -
Two big egg yolks (30g)
05 -
Either '00' or regular flour (200g/1⅓ cups)
→ Lighter Pink Mix
06 -
Cooked beet blend (15g/1 tbsp)
07 -
Beaten eggs (70g/about 1½)
08 -
Two big egg yolks (30g)
09 -
Either '00' or regular flour (200g/1⅓ cups)
→ Stuffing
10 -
Whole-milk ricotta (225g/8 oz)
11 -
Creamy goat cheese (170g/6 oz)
12 -
Finely shredded Parmigiano-Reggiano (55g/2 oz)
13 -
Chopped fresh chives (2-3 tbsp)
14 -
Skin from one small lemon
15 -
A bit of lemon juice (if you want)
16 -
Kosher salt and black pepper as needed
→ Topping
17 -
Cold unsalted butter (115g/½ cup/1 stick, diced into tbsp pieces)
18 -
Uncooked walnuts (50g/½ cup)
19 -
Fresh mint
20 -
Fresh dill sprigs
21 -
Finely chopped fresh chives
22 -
Kosher salt
# Instructions:
01 -
Put trimmed beets in a 400°F oven with some water, covered, for 45-60 mins until soft. Take skin off while still warm, cut up, then blend into a smooth paste
02 -
Stir together beet mix, eggs and yolks for your preferred shade. Work it into flour by hand or with a food processor. Let it sit for 30 mins up to 2 hours
03 -
Mix all cheeses till they're creamy, add seasoning, then put in chives and lemon skin. Scoop into a piping bag and cool in fridge
04 -
Roll out dough and cut into small 1½-inch circles using a wavy cookie cutter
05 -
Get pasta water bubbling gently, drop in cold butter chunks, and stir until they blend smoothly. Add salt to taste
06 -
Boil the little pasta pockets for 2½-3 mins, move to butter sauce. Top with walnuts and fresh herbs before serving
# Notes:
01 -
You'll need real raw beets for the right color impact
02 -
One batch feeds 2 people; make twice as much for 4
03 -
You can make the stuffing up to 3 days early
04 -
The beet mix stays good in the freezer for 3 months