PATTERNED RAVIOLI IN HERB BUTTER WITH ROASTED BEETROOT & PISTACHIOS - Cuisine Magazine - From New Ze
I’m not going to lie, this is a real labour of love; but I promise you it is not hard at all, it just takes some time. When making something like this with mult
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Ingredients
- 1 batch fresh egg pasta dough ( see recipe )
- 70g canned baby beetroot
- 1 egg, plus 1 egg yolk
- 200g ‘00’ flour
- 50g semola flour (superfine semolina)
- 250g ricotta
- 50g goat’s cheese
- 20g finely grated parmesan
- 1 tablespoon lemon juice
- salt
- pepper
- 115g unsalted butter, softened
- 4 garlic cloves, minced
- 40g finely grated parmesan
- ½ cup fresh herbs, chopped (I used parsley, thyme and rosemary)
- a pinch of salt, to taste
- 1 x 450g can sliced beetroot
- olive oil
- ½ cup pistachios, roughly chopped
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