We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant dish combines the earthy sweetness of beetroot with the creamy tang of gorgonzola. The beetroot pasta, made with a reduced beetroot purée and beetroot powder, boasts a striking color that deepens as it rests. The filling is a luscious blend of ricotta, gorgonzola, parmesan, and lemon zest, while the gorgonzola cream adds a smooth, glossy finish. The beetroot reduction ties everything together with its syrupy, glossy texture. Topped with beetroot cress, toasted hazelnuts,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Cook 3 fresh beetroots until tender, then blend into a smooth purée.
Reduce the purée in a saucepan until very thick and dry.
Mix in the beetroot powder to intensify the color.
Combine the 00 flour, semolina, and salt.
Add the eggs, egg yolks, and the reduced beetroot purée, then knead into a firm and relatively dry dough.
Wrap the dough and let it rest for at least 1 hour. The beetroot color will naturally deepen as the dough rests.
Juice the 5 fresh beetroots.
Reduce the juice in a saucepan until syrupy and glossy.
Reserve half of the reduction for glazing the ravioli and the other half for plating.
Mix the ricotta, gorgonzola, egg yolk, parmesan, lemon zest, and white pepper until smooth and well combined.
Gently heat the cream.
Add the gorgonzola and parmesan, then stir until smooth and glossy.
Season with white pepper.
Roll the pasta into thin sheets.
Pipe the filling evenly, then fold and seal into an origami-style ravioli shape.
Cook the ravioli in boiling salted water for 1 minute.
Transfer directly to a pan with a splash of pasta cooking water and half of the beetroot reduction.
Toss gently until glossy and fully coated.
Spoon the gorgonzola cream onto the plate.
Arrange the ravioli on top.
Finish with the remaining beetroot reduction, beetroot cress, toasted hazelnuts, herb oil, and parmesan.
Serve immediately.
Want to keep this recipe for later? We can email it to you!
For a more vibrant pasta color, use a high-quality beetroot powder.
Ensure the beetroot purée is very thick and dry before adding it to the dough to avoid excess moisture.
When sealing the ravioli, press out any air pockets to prevent them from bursting during cooking.
Use a piping bag for the filling to ensure even distribution.
Can I make the pasta dough in advance?
Yes, you can prepare the dough up to a day in advance and store it wrapped in plastic wrap in the refrigerator.
What can I use instead of gorgonzola?
You can substitute gorgonzola with another blue cheese like Roquefort or Stilton.
How do I know when the beetroot reduction is ready?
The reduction is ready when it becomes syrupy and glossy.
Can I freeze the ravioli?
Yes, you can freeze the ravioli on a tray until firm, then transfer them to a freezer bag. Cook directly from frozen.
What is the best way to toast hazelnuts?
Toast hazelnuts in a dry pan over medium heat, stirring frequently, until golden and fragrant.
