Beetroot Ravioli

To prepare the beetroot ravioli, start with the filling: separate the beetroot root from the leaves 1, which you will use later for the sauce. Peel the beetroot 2 and cut it into cubes of about 1.5 cm (0.6 inches) 3; you should obtain about 200 g (7 oz) of cleaned pulp.

Transfer the beetroot to a baking tray and season with oil 4, plenty of hand-torn sage, salt 5, and a clove of garlic. Cook in a preheated static oven at 200°C (392°F) for about 35 minutes. In the meantime, take care of the fresh pasta: pour the flour onto a work surface, create a well in the center, and add the eggs here 6.

Start incorporating the eggs into the flour with a fork 7, then continue by hand 8, kneading the dough for at least 10 minutes. When it is smooth and compact 9, cover it with plastic wrap and let it rest for half an hour at room temperature.

When the beetroot is well roasted, remove the garlic 10 and transfer it to a blender, then add hazelnuts 11 and gorgonzola 12 and blend thoroughly.

You need to obtain a smooth puree 13, then transfer it to a piping bag without a nozzle and set aside in the fridge. At this point, retrieve the dough and cut off one portion at a time, making sure to keep the remaining dough well covered to prevent it from drying out. Flour and slightly flatten the dough 14, then pass it through the pasta machine, starting with the widest setting 15.

Fold the sheet to regularize the shape 16, then pass it again at the first setting and continue decreasing it gradually until reaching the penultimate setting. You should obtain sheets about 2 mm (0.08 inches) thick 17. Pipe small mounds of filling on the bottom half of a sheet, spacing them well apart from each other 18.

Fold the top half to cover the mounds 19 and press the sheet well around the filling to adhere perfectly and release air bubbles. Cut out round ravioli using a 6.5 cm (2.5 inches) diameter pastry cutter 20 and continue until the ingredients are used up. You can re-knead the scraps and roll them out again after allowing the dough to rest briefly. As you form the ravioli, place them on a tray lined with parchment paper 21.

Take care of the sauce: take the beetroot leaves set aside and separate the stems. Roughly chop the leaves 22, keeping a few whole for plating. Blanch the chopped leaves in salted boiling water for one minute 23. Drain 24 and save the cooking water that will be used to boil the ravioli.

Transfer the leaves to a bowl, add a drizzle of extra virgin olive oil 25 and blend with an immersion blender to obtain a puree 26. In a separate pan, heat a splash of oil and add the beetroot stems cut into chunks 27.

Season with salt 28 and sauté over high heat for 3-4 minutes 29. Drop the ravioli into the same water where you cooked the leaves 30 after bringing it back to a boil.

Cook the ravioli for 2 or 3 minutes 31, then drain them into the pan with the stems 32 and toss briefly to flavor them 33.

Plate the beetroot ravioli 34 and finish with a few drops of the leaf oil 35, a grind of pepper, and some whole leaves set aside. Your beetroot ravioli are ready to be served 36!