Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
4 oz. beets, steamed & peeled (I used the ones from Trader Joe's)
4 oz. goat cheese
1/4 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
4 tbsp. unsalted butter
Juice of 1 lemon
1/4 cup roasted hazelnuts, crushed
1/2 tbsp. poppy seeds
Marjoram leaves for garnish
Salt to taste
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the beets, goat cheese, heavy cream, Parmigiano and salt to taste to a blender. Blend until smooth. Add the filling to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment).
Place small dollops of the filling along the long edge of the pasta sheet and folder over. Using a flower-shaped ravioli stamp, shape the mezzaluna.
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1/2 cup pasta water.
In a large sauté pan, melt the butter over low heat and add the juice of 1 lemon.
Once the pasta has finished cooking, strain and add to the sauté pan with the lemon butter sauce and toss over medium-low heat.
Plate the pasta and top with the crushed hazelnut, marjoram leaves and poppy seed.