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BABY RAVIOLIS WITH BEETS IN PESTO SAUCE


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Member since 2014

Serves Makes 50 to 100 | Prep Time | Cook Time

Ingredients

Homemade Pasta – may be made in advance and frozen. Defrost before preparing:
1 cup butter for bread flour
½ cup semolina flour
1 egg
1 teaspoon sea salt
1 tablespoon olive oil
¼ cup or more water
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Filling:
2 shallots, chopped
1 tablespoon olive oil
1 beet, cooked, peeled and diced
1 carrot, cooked and diced
1 stalk celery, cooked and diced
3 garlic cloves, minced
Sea salt to taste
Pepper to taste
¼ teaspoon sugar
1/8 teaspoon freshly ground nutmeg
½ cup Mascarpone cheese
¼ cup Parmesan cheese
1 egg white
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Pesto:
2 fresh garlic cloves
½ cup pine nuts
2 cups Fresh basil leaves
1 teaspoon sea salt
½ cup olive oil
1½ cups fresh grated Parmesan cheese
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½ cup Parmesan cheese, freshly grated


For Homemade Pasta, combine all ingredients in work bowl of food processor and process until dough forms a ball. Let rest 10 minutes and then roll out using a pasta machine. Wrap in plastic wrap and set aside.


For Filling, sauté shallots in olive oil until golden brown. Add beets, carrots, and celery; cook about 5 minutes more. Add garlic and cook a few minutes to blend flavors. Season with salt, pepper, sugar, and nutmeg. Cook and mix in Mascarpone cheese, Parmesan cheese, and egg white.


For Pesto, in work bowl of food processor, finely chop garlic and pine nuts. Add basil leaves and process until all ingredients are pureed. Add salt and olive oil until very green. Stir in Parmesan cheese. Store in container in refrigerator until ready to use. Serve at room temperature.


Roll out pasta dough very thinly. Place 1/8 teaspoon filling placed 1 inch apart on dough with pastry brush. Brush dough around filling with water. Place another sheet of pasta over. Seal around edges and cut into raviolis. Drop into boiling water and cook 5 minutes. Remove and toss with Pesto and extra Parmesan cheese. Serve and enjoy!


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