Recipe

Amazing Purple Beet Pasta With Ricotta Recipe

Add Step-by-Step Photos	Zoetheunicorn / All my dishes 12 months ago THIS.IS.AMAZING. The beet flavour is subtle, but its worth is for the colour. And you really do need the olive oil to garnish, even if you're like me and try to cut out ALL fats. Really worth making your own pasta for this. Prep:60m Cook:5m Servings:4	Zoetheunico
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Ingredients

***BEETROOT PASTA***

100g peeled beets

150g flour

1 egg

1 egg yolk

1 Tbsp olive iol

***RICOTTA SAUCE***

250g smooth ricotta (at room temperature)

1 tsp dried thyme

1 clove garlic, crushed

1 spring onion / scallion, sliced thinly (white part only)

1/2 tsp grated lemon rind

***TO SERVE***

1/3 cup fresh parsley, roughly chopped

1/3 cup walnut pieces

drizzle olive oil

Directions

peel the beets and cut them into quarters. Place them in a vegetable steamer and steam them for about an hour or so, till over-done. Let them cool.

Puree the cooked beets in a food porcessor. (really well pureed).

Sift the flour 2 or 3 times and make a well in the centre. Add the beets, egg and oil. Use your hands to bring the mixture together to make a reasonable stiff dough.

Shape into a block and wrap in plastic wrap and place in the fridge for atleast 30 minutes.

Cut off about 1/6 of the dough at a time and roll out flat with a rolling pin (on a lightly floured sutface, duh). Put it through your pasta machine and cut into fettucine shape.

**THE DOUGH SHOULD NOT STICK TOGETHER! of it does, just add in some more flour (thats what i did)**

To cook; place in boiling water for about 5 minutes (test), fresh pasta cooks much quicker than dried.

Drain and rinse with cold water.

To make the riccotta sauce, just combine everything in a small bowl.

Divide pasta amoungst serving bowls and top with the ricotta mixture, some walnuts and parsley. Drizzle with a little olive oil.

Yummy!

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