Beet Cappelletti with Parsley Ricotta Filling, Butter & Pine Nuts

Servings: 2–3
Prep Time: ~1 hour 15 minutes
Cook Time: 20 minutes

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Ingredients

For the Dough

• 1 large or 2 medium beets

• ~1 tablespoon extra-virgin olive oil

• 250 g 00 flour

• 50 g semola di grano duro rimacinata

• 2 eggs

For the Filling

• 40 g (~1 large bunch) flat-leaf parsley, leaves only

• 225 g ricotta cheese

• 60 g goat cheese

• 40 g grated Pecorino Romano

• Zest of ½ lemon + a squeeze of juice

• 2 cloves sautéed garlic (or 1 teaspoon garlic powder)

• Salt and freshly ground black pepper, to taste

For the Dressing

• 25 g pine nuts

• Zest from ½ lemon (cut into thin strips)

• 100 g butter

• Fresh parsley, extra lemon wedges, or grated Pecorino for garnish

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Instructions

1. Roast the Beets

1. Preheat oven to 200°C (400°F).

2. Wash beets, trim stems and roots, and prick each beet a few times with a fork.

3. Rub with olive oil, place in a baking dish, and add 1 cm (½ inch) of water to the pan.

4. Roast for about 1 hour, or until fork-tender. Let cool.

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2. Make the Filling

1. Bring a small pot of water to a boil. Blanch parsley for 20 seconds, then immediately transfer to an ice bath to preserve color. Wring dry and roughly chop.

2. In a food processor, blend parsley, ricotta, goat cheese, Pecorino, lemon zest, lemon juice, garlic, salt, and pepper until smooth.

3. Transfer to a bowl, cover, and refrigerate until ready to use.

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3. Make the Beet Purée

1. Peel roasted beets and roughly chop.

2. Blend in a food processor until completely smooth, adding a little roasting water if needed.

3. Measure out 70 g of beet purée for the dough (save any extra for another use).

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4. Make the Dough

1. In a bowl, mix the beet purée with eggs until combined.

2. Combine the two flours in a mound on a work surface. Create a well in the center and pour in the beet-egg mixture.

3. Gradually incorporate the flour into the beet mixture until a dough forms.

4. Knead for 8–10 minutes until smooth. Wrap and rest for at least 30 minutes.

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5. Shape the Cappelletti

1. Roll the rested dough into thin sheets. Cut 6 cm (2.5 inch) circles.

2. Pipe or spoon about 1 teaspoon of filling into the center of each circle.

3. Fold into a half-moon, sealing edges well.

4. With the curve facing down, press your finger into the filling to make a small indent. Bring the two points together, overlap slightly, and pinch to seal.

5. Repeat until all dough and filling are used.

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6. Make the Dressing

1. In a large pan, toast pine nuts with strips of lemon zest until lightly golden.

2. Add butter and melt. Remove from heat until pasta is ready.

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7. Cook & Serve

1. Bring a large pot of salted water to a boil.

2. Cook cappelletti for 2–3 minutes, until tender but not overcooked (color will fade slightly in the water).

3. Drain and transfer to the pan with butter and pine nuts. Toss over medium heat for 1–2 minutes to coat.

4. Spoon buttery pine nuts over each serving and garnish with fresh parsley, lemon, or Pecorino.