Heart Shaped Beet Ravioli filled with Whipped Robiola

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1.5 cups ‘00’ wheat flour

• 2 egg yolks

• 1/3 cup roasted beet purée (2-3 small, roasted beets)

• 8 oz. fresh robiola

• 1/4 cup Parmigiano Reggiano, finely grated

• 1/4 tsp. salt

• Zest of 1 lemon

• Zest of 1 orange

• 6 tbsp. butter

• Pasta water as needed

• Marjoram for garnish

Directions:

1. Use a blender to combine the beets and egg yolks.

2. Form a well with the dough. Add the beet purée and use a fork to whisk and gradually incorporate the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

3. Add the robiola, Parmigiano, salt, lemon and orange zest to a food processor. Blend until smooth. Add to a piping bag and set aside.

4. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7).

5. Place heart-shaped dollops of the filling onto the pasta sheets. Place another pasta sheet over top, press and seal to shape your ravioli using a heart-shaped mold or stamp.

6. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water.

7. Melt the butter in a large pan over low heat. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat.

8. Plate and top with marjoram and grated Parmigiano.