The intense color of beets makes this pasta dough very special. But when stuffed with goat cheese, chives and lemon zest, it creates a perfect pairing of taste, texture and color. Pure umami. Get ready for a little labor, as this recipe takes time.
What you will need for 6-8 servings:
4 cups all purpose flour
4 small beets
2 large eggs
3 egg yolk
2 tablespoon olive oil
2 tsp salt
half pound goat cheese
fromage blanc (optional)
one bouquet of chives
one lemon's zest
1 stick of butter
6 leaves of sage
Step 1: Start With Fresh Beets!
Put the beets in a dutch oven just covered with water, salt,and a tablespoon or two of apple cider vinegar and simmer for 40 minutes or until done. Let them cool then peel and cube them.
Step 2: Make the Dough
Place the beets in a blender with the whole eggs, egg yolk, oil and salt. Puree until smooth. Place the flour in a bowl of an electric mixer fitted with the dough hook attachment, add the beet puree and mix on low speed until fully incorporated. The dough should not be wet, if it is, add a tablespoon more of flour. Once the dough is incorporated, knead it by hand for a least 10 minutes or until it turns smooth and elastic.
Step 3: Let the Dough Rest
Place the dough in an lightly oiled bowl or on a cutting board with a little flour, cover it well and let it rest for 1 hour at room temperature. Meanwhile make the filling.
Step 4: Meanwhile Make the Stuffing
Mix the goat cheese, finely chopped chives and zest together. This mixture can be "diluted" with fromage blanc if available to make it slightly more creamy.
Step 5: Make Pasta Sheets
When ready, roll out the dough according to your pasta machine’s manufacture’s instructions. If you don’t have a pasta machine, you can roll it out by hand with a rolling pin.You will know the dough is thin enough when you can blow under the sheet and it ripples like flag in the wind. Make sure to flour the pasta after you cut it to prevent from sticking.
Step 6: Cut & Fill the Pasta Dough
At this point, you have options. Ravioli, tortelli, pansotti, or any other stuffed pasta shapes. Here, I cut equal squares of pasta, put a teaspoon of filling in the center and folded to make a triangle. Then, I pat and sealed them. next step is to attach the two far ends by turning the stuffed side around your finger to shape it like a small hat. Make sure that the dough does not dry out too much, otherwise the cappelletti won’t close well.
Step 7: Have Friends Help You Fill the Dough
Step 8: Make a Sage Butter Sauce
Make a simple sauce by melting a half cup of salted butter in a pan with sage leaves on very low heat.
Step 9: Cook Your Pasta
Cook the cappelletti in a large pan of salted, slightly boiling water for 4-6 minutes (depending on size) until just al dente, then drain and add to the butter sauce. Serve with a parmesan.