Rose-shaped Ravioli

• total time: 32 minutes

Ingredients

At @euromercato.uae , I found all the Italian goodies to make these pasta roses for a cozy Valentine’s Day! Once thought making homemade pasta was a complex task, but jokes on me – it’s easier than baking cookies, and no burnt edges!

For the pasta dough

1 large or 2 medium red beets

10 grams extra-virgin olive oil

250 grams ‘00’ flour

50 grams semolina flour

100 grams eggs

70 grams beet purée

For the filling

160 g ricotta

100 g walnuts, finely chopped

50 g grated organic Parmigiano Reggiano

1 tbsp olive oil

A pinch of nutmeg

A pinch of pepper

A pinch of salt

For the tarragon green pea cream sauce

2 tbsp olive oil

1 garlic finely sliced

1 shallot finely sliced

2 cups baby green peas defrosted

1 cup heavy cream

1 cup chicken stock

2 tbsp tarragon

Salt and pepper to taste

Directions

For the filling

In a bowl, mix the walnuts, ricotta, and grated Parmesan well. Add nutmeg, olive oil a pinch of salt, and pepper.

For the pasta dough

1.Preheat the oven to 400°F. Coat beets in olive oil and roast until very tender. Peel and chop beets, reserving 70g purée.

2.Make pasta dough using the “well” method, knead until smooth, and let it rest for 30 minutes. Roll out the dough, cut circles, and fill with ricotta filling. Arrange 5 circles in a row, pipe filling, fold into crescent strips, and roll into roses.

3.Boil the pasta roses in well-salted water for 2-3 mins. Meanwhile, melt butter in a pan. Transfer the cooked pasta to the butter, toss to coat, and cook for an additional minute.

For the cream sauce

Pan fry the shallots and garlic in a pan with olive oil until soft and fragrant. Add it to a blender with the peas, tarragon and chicken stock, blend until smooth. Pass it through it sieve into a sauce pan, add cream, salt and pepper and bring it to gentle simmer.

Assemble by pouring some sauce at the bottom of the plate, top with pasta roses, and coriander shoots and grated Parmigiano Reggiano.