Valentine's Day, Gordon Ramsay's starred recipe: 'red cappelletti' to remake at home | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 1 medium-sized beet, cleaned and trimmed
• A dash of red wine vinegar
• 256 g “00” flour + more for kneading
• 32 g of semolina flour
• 2 whole eggs (100 g)
• 1 egg yolk (18 g)
• 1 teaspoon (6 g) salt
• 2-3 teaspoons of olive oil
• 120 g goat cheese, softened at room temperature
• 60 g of sour cream
• 60 g ricotta cheese, drained
• ¼ cup Parmigiano Reggiano cheese
• 2 tablespoons finely chopped herbs (parsley, mint or basil)
• 1 tablespoon Meyer lemon zest
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves of garlic
• ½ cup roasted pistachios
• 2 cups beet leaves, cleaned, stripped of stems and sliced
• ¼ cup freshly picked parsley leaves
• ½ cup freshly picked basil leaves
• 2-3 tablespoons freshly grated Parmigiano Reggiano cheese
• 3-4 tablespoons of extra virgin olive oil
• 1 meyer lemon
• Salt and freshly ground black pepper, to taste
• 1 cup dry white wine
• 1 small shallot with intact stem, cut into quarters
• 3 sprigs of fresh thyme
• 1 cup unsalted butter, cubed
• 1 lemon, zest