Beet Ravioli

Blender or food processor

Pasta roller (hand or electric)

Large Pot

Baking Sheet

Mixing bowl

Bench scraper (optional)

Rolling pin

Ravioli mold, if using

Pastry cutter, or knife

Fork

Pastry bag or spoon

Cheese grater

For the ravioli:

Preheat oven to 400° F.

Wrap the beets in tinfoil and place on a baking sheet. Roast about 1 hour or until the beets are tender.

Remove beets from oven and allow them to cool a bit before handling. Remove the skins, place in a food processor or blender and puree the beets until smooth.

In a medium bowl, add 00, semolina flour and salt. Stir to combine. Create a well in the center of the flour. Add 60g of beet puree, olive oil and eggs into the well.

Using a fork, start beating the egg mixture slowly, gradually incorporating the flour. Once the mixture is combined, turn it onto your work surface.

*Due to the color of beets, I recommend kneading on a cutting board or other surface in order to prevent staining of your countertop.

Knead dough by hand until smooth and the dough springs back when poked, about 8 to 10 minutes. The dough will start out dry and stiff, then soften as you knead.

Wrap the dough tightly in plastic wrap or cover with a bowl. Let rest at room temperature for at 30 minutes, for the gluten to relax and the dough to hydrate.

Dust a baking sheet with with semolina flour. Divide the dough into 4 equal pieces. Remove one piece of dough and cover remaining with plastic wrap. Use a rolling pin to press it into a rectangle, about ¼ inch thick. Sprinkle with semolina flour.

With the pasta roller on its widest setting (#10 on a SMEG attachment, #1 on KitchenAid attachment), pass the dough through the pasta machine. Adjust the roller to the next widest setting (#2 on a KitchenAid). Sprinkle dough with semolina flour and pass through the roller again. Continue this process until the pasta dough is thin enough where you can see your hands through it. (#7 on a KitchenAid).

Sprinkle the pasta sheet with semolina flour and gently fold to fit the prepared sheet tray. Cover with a tea towel to keep it from drying out. Repeat this process with the remaining 3 pieces of dough.

On a clean work surface, lay 1 pasta sheet lengthwise. Place another pasta sheet directly above the first so they are parallel to each other. Trim any uneven edges so the sheets are the same size. Brush any excess semolina flour off both sheets. On the first pasta sheet, pipe 2 rows of filling into roughly 1½-teaspoon-mounds about 1½ inches apart, leaving at least a ½-inch border on the edges of the pasta sheet.

Brush the second pasta sheet lightly with water. Immediately place the second sheet, watered-side-down, on top of the first sheet. Carefully press to seal around each mound of filling, making sure to push out as much air as possible. (Air bubbles can cause the ravioli to break when boiled.)

^You can also use a ravioli mold for this step.

Using a pastry cutter or knife, carefully cut the outside edges of the pasta sheet to form an individual ravioli. Place on the prepared baking sheet and sprinkle with semolina flour.

Repeat remaining sheets of pasta.

*At this step, pasta can be covered and refrigerated for up to 24 hours. After that, the moisture from the ricotta will compromise the pasta dough, making it gummy and unpleasant. If you plan to keep it past 24 hours, simply freeze the ravioli. Place the ravioli on a baking sheet in a single layer until frozen, at least 2 hours. *This step prevents the ravioli from sticking to each other. Then, transfer the frozen ravioli to a freezer safe bag or container. Use within 3 months.

Bring a large pot of water to a boil and salt heavily.

Working in two batches, carefully drop the ravioli into the water. Simmer for 3 to 4 minutes, until ravioli float to the top, gently stirring occasionally.

Frozen ravioli may take 8-10 minutes.

Remove the ravioli from the water with a slotted spoon and immediately place them in the desired sauce. Serve immediately.

For the sauce:

In a large saucepan add the walnuts. Over medium heat, toast the walnut for 3 to 4 minutes, tossing occasionally. The nuts will burn easily, so be sure to keep an eye on them during this time. Place the walnuts in a small bowl and set aside. Wipe the pan clean.

Add 8 tbsp of cold butter to the pan and over medium heat until butter is completely melted. Add sage leaves and continue to cook until butter begins to foam and brown bits form. Immediately remove from the heat and toss pasta in the sauce.

Assembly:

Divide the pasta in 4 bowls. Top with crushed walnuts and grated parmesan. Serve immediately.

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