“Liver than the Oscars/Extra virgin olive oil drizzled on the pasta” – Bag of Money, Action Bronson

notes

  • This recipe takes about an hour and a half total. Not really a note, more of a warning.
  • The first thing you have to do is set your oven to four-hundred-and-twenty degrees and get the beet in as soon as possible. After that, it’s all time management. 
  • The dough is going to be spongy and somewhat wet–don’t worry if it seems a little too wet–when you’re kneading the floured table will help dry it a bit. It shouldn’t be kneaded for more than five minutes before allowed to rest.
  • The pesto should be more like chimichurri than a traditional pesto: a lot more olive oil.
  • When you roll out the dough make sure to remove any visibly large pieces of beet, otherwise, they will rip your dough.
  • PLEASE LEAVE THE CHEESE OUT THE ENTIRE TIME. IT WON’T WHIP PROPERLY IF IT iS COLD.

 

pasta dough

Makes twenty to twenty-five ravioli

two whole eggs

six egg yolks

two cups of all purpose flour plus a half cup for the table

three tablespoons of semolina flour

one teaspoon of salt

two tablespoons of olive oil

one medium to large sized beet

tin foil

Using a vegetable peeler, remove the outer layer of the beet. Cover in a tablespoon of olive oil and wrap in one layer of tin foil. Place in the oven for about forty-five minutes to an hour, until a fork can cleanly go through it. Once the beet is ready, cut into fourths and run under cold water. Place in a food processor and blend until smooth. Remove any larger chunks that aren’t smooth. Place in the freezer for about five minutes just to cool it down all the way.

In a large bowl mix together salt, flour, and semolina. Make a well with the dry ingredients. In the well, add the eggs, yolks, and beet. Fold over together until a dough is formed.

Once a dough is formed, knead on a floured table for about five minutes, until dough springs back when pressed. Form into a ball, cover with a tablespoon of olive oil and place in a covered bowl for twenty minutes.

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Make the ravioli filling and the pesto.

After the dough has rested, cut in half. Roll the dough through a machine in the following way:  largest setting, fold in half, largest setting again, and then decreasing the settings until the second smallest. Repeat with the other half ball.

You should half two long sheets of dough, cut each in half vertically giving you four, it just makes it easier to work with when the time comes for folding. On the lower half of each sheet place one tablespoon of the filling every inch-and-a-half, leaving an inch-and-a-half open at both ends of the sheet. On the open spaces between the fillings and the edges wet the dough with a brush or your finger with water, be careful not to use too much, just enough to make the dough sticky. Fold over the top half of the sheet and firmly press the sheet down on each indent so it sticks. Using a roller, bench, or knife, cut out each ravioli square. Repeat with the other sheet.

Bring a pot of well salted to a boil. In batches, place four or five ravioli in the water for about three minutes each. Strain and plate.

Top with a drizzle of olive oil and the pesto.

 

mint pesto

one bushel of curly parsley

half cup of mint leaves

three cloves of garlic

juice of half a lemon

half cup of walnuts

two teaspoons of salt

two teaspoons of pepper

fourth cup of parmesan, grated or shaved

about a third cup of olive oil, adding more as needed

Optional: fourth cup of toasted pumpkin seeds

Pulse everything together in a food processor.

Add more olive oil as needed.

Once set, store in the fridge until needed. Any leftovers will last another day or two.

For the optional pumpkin seeds, toast raw seeds on a skillet in a half tablespoon of butter on medium high heat for about five minutes, until browned and crunchy.

 

ravioli filling

three-fourths cup of ricotta

half cup of goat cheese

one tablespoon of chopped curly parsley

one tablespoon of chopped mint

two teaspoons of olive oil

one teaspoon of black pepper

In a bowl alone, whip the goat cheese with a whisk or fork for about a minute.

Add in all other ingredients, using a spatula or a spoon fold over all ingredients until well combined.

Place in fridge until needed.

 

 

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