(Makes about 40 ravioli, serves 4)
200 g steamed beets
100 g water
600 g 00 flour
Pinch of salt
4 egg yolks
1 whole egg
1 tbsp olive oil
2 cups ricotta
1/2 cup butter
1/3 cup pistachios, crushed
In a blender puree beets and water. Push mixture through a sieve or fine mesh strainer to remove any lumps.
In a stand mixer with dough hook attachment (Note: I usually do this by hand, but didn't want to clean beet red off of my hands and countertop for the foreseeable future!) add 550g of flour and salt. Set remaining flour aside, you may or may not need. Create a well in the center of the flour and add in the beet puree, egg and olive oil. Let machine knead for about 4-5 minutes and determine if more flour is needed. Dry will be slightly shaggy, but not crumbly. Let knead for another 4-5 minutes then wrap in plastic wrap and set at room temperature for 30 minutes to an hour.
By hand or using a pasta machine, flour dough and roll out thin. (I use setting 2 on my imperia pasta machine). Using a ravioli press or mold, fill each ravioli with ricotta filling. Seal edges with water before pressing together if needed.
If cooking pasta fresh, cook in boiling water for 3-4 minutes.
Brown Butter Sauce:
Add butter to a skillet with a pinch of salt. Let simmer on medium heat until nutty and brown, about 7 minutes. Pour over pasta, top with crushed pistachio and parmesan.