Beet Raviolo
Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil
Chef Danielle Duran-Zecca of Amiga Amore | Los Angeles
Adapted by StarChefs | april 2024
INGREDIENTS
Pasta Dough:
2 cups all-purpose flour
1 cup semolina flour
2 teaspoons kosher salt
2 eggs
1 red beet, cooked and puréed, greens reserved
Asiago PDO Filling:
1 cup grated Asiago PDO
2 cups Requesón
Kosher salt
Ground black pepper
Raviolo:
Duck egg yolks
To Assemble and Serve:
Kosher salt
1 tablespoon butter
Hazelnut salsa macha
Grated Asiago PDO
Epazote oil
METHOD
For the Pasta Dough:
In a mixing bowl, sift together flours and salt. Transfer mixture onto a work surface and form a well. In the center of the well, add eggs and beet purée. Slowly incorporate wet ingredients in the flour mixture. Knead until dough comes together and is smooth. Cover and let rest 3 hours.
For the Asiago PDO Filling:
In a mixing bowl, combine all ingredients. Transfer to a piping bag and set aside.
For the Raviolo:
Using a pasta machine, roll out Pasta Dough into 6-inch-wide sheets. Transfer 1 sheet Pasta Dough onto a floured work surface. Pipe 1 circle Asiago PDO Filling, leaving space in the middle of the circle. Place 1 duck egg yolk inside the border. Brush Pasta Dough around the circles with water. Place a second sheet of Pasta Dough over top. Using a ring mold, cut out raviolo. Set aside.
To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook Raviolo 3 minutes. Strain and set aside. In a sauté pan over medium heat, melt butter. Add reserved beet greens and cook 1 minute. Add cooked Raviolo and toss to coat in butter. Transfer to a serving bowl. Top with hazelnut salsa macha and grated Asiago. Finish with a drizzle of epazote oil.
