Beet Pasta Dough
- 2 Cups All-Purpose Flour
- 3 Cups Semolina Flour, or as needed
- 1/2 tsp. Salt
- 4 Eggs
- 1/2 Cup pureed Cooked Beet
- 1 Cup Ricotta Cheese
- 1/2 Cup finely shredded Mozzarella
- 1/2 Cup freshly grated Parmesan
- 2 Tbsp. crumbled Goat Cheese
- 2 Eggs
- 1 medium sized Carrot – coarsely grated
- 1/4 Cup well-drained, chopped, cooked Spinach
- 1 Tbsp. chopped, fresh Parsley
- Fresh Purple Basil Leaves for garnish
To Make Dough:
Combine Flours and Salt in food processor. With machine running, gradually add the Eggs and Beet Puree through the feed tube. Slowly add the oil and continue blending until mixture forms a mass that holds together. Remove dough and knead on lightly floured board at least 5 minutes. Dough should be firm – not sticky. Add more Semolina, if necessary. Form into smooth ball, cover with plastic wrap and refrigerate for at least 2 hours.
To Make Filling:
Combine the 4 cheeses in a medium mixing bowl with wooden spoon. Stir in the remaining ingredients, blending thoroughly. Cover and refrigerate until you are ready to form the raviolis using your own favorite technique.
Bring a large pot filled with salted water to a boil. Add a few ravioli to the pot, one at a time – do not crowd. Return to a gentle boil. Reduce heat to medium and simmer until ravioli float and are cooked through, 5 – 8 minutes. Remove with slotted utensil to a heated platter and keep warm in a 200° oven until all the ravioli are cooked. Serve with a generous drizzle of warmed extra virgin olive oil and garnish with the fresh Basil
The delicate pink of beet raviolis accented by deep burgundy basil leaves makes a simple and striking presentation.