Pink Beet Ravioli with Pumpkin and Ricotta Filling

01Method

1. 1

   Scrub the beet well and place it whole and unpeeled in a pot of cold water. Bring to a boil and cook for about 1 hour, until a fork slides in easily. Drain and let it cool completely.

2. 2

   Once cooled, peel the beet — gloves and a knife are recommended to keep your hands from staining — then blend it with an immersion blender until completely smooth.

3. 3

   Wash the squash, cut it in half, and scoop out the seeds and stringy fibers with a spoon. Cut it into wedges, spread them on a parchment-lined baking sheet, and roast at 180 °C for about 35 minutes, until completely tender. Let cool completely.

4. 4

   Combine the flour, semolina, and salt and sift them onto your work surface. Make a well in the center of the mound. Pour in the beet purée and crack in the egg. Use a fork to gradually work the wet ingredients into the flour until a rough dough forms, then bring it together by hand into a smooth, compact ball.

5. 5

   Wrap the dough in plastic wrap and let it rest. Meanwhile, place the cooled roasted squash in a tall container, add the ricotta, a peeled garlic clove, fresh thyme leaves, and salt. Blend until the filling is smooth.

6. 6

   Work with one piece of dough at a time, keeping the rest covered so it doesn't dry out. Roll each piece through a pasta machine, starting at the widest setting and gradually working down until the sheet is about 1 mm thick — run each piece through four times total. You can also roll the dough out by hand with a rolling pin.

7. 7

   Lay a thin sheet of dough over a lightly floured ravioli mold. Press down gently with your fingers to form the pockets, then fill each one with the pumpkin-ricotta filling. Lay a second sheet of dough on top and roll over it firmly with a rolling pin to seal and separate the ravioli. If you don't have a mold, cut out shapes, place a small mound of filling in the center of each, brush the edges with beaten egg, top with a second piece of dough, and press the edges firmly to seal.

8. 8

   Cook the ravioli in batches in a large pot of well-salted boiling water for 1½ minutes.