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Basic Pasta Dough Ratio
2 1/4 cups all purpose flour
2/3 cup liquid (milk, cream, water or vegetable puree)
dragonfruit powder (for pink dough)
Stir liquid into flour until a dough forms. Shape the dough into a ball & cover with plastic wrap. Allow the dough to rest for 30 minutes before rolling.
Sheet both doughs to the 4th thinnest setting on your pasta machine. Cut the red dough into strips using a manual cutter or a pappardelle attachment on your pasta machine.
Lightly brush the base (white pasta) sheet with water. Begin layinng your strips of pink pasta over the white base to create a stripe pattern. Trim off the edges.
Re-sheet the striped pasta to the 2nd thinnest setting on your pasta machine. Prepare filling (recipe below)
Cut our sheet of striped pasta into 4 equal sections (two tops and two bottoms) Flip over your bottoms.
Dust a bit of flour onto the base sheets of pasta. Take your filling bag, and pipe a heart shape outline in the middle of the pasta sheet. Place an egg yolk in the center of the piped heart. Lightly dust with more flour and place a pad of butter (1 tbsp) over top of the egg yolk.
Use a pastry brush to brush a little bit more water around the filling outline and place the top sheet of your pasta on top. Smooth with your fingers being careful not to squish the heart shape. Use a pastry cutter to trim the edges around the heart.
Boil prepared raviolone hearts in water for 4 minutes in salted water. Serve with browned butter and enjoy!
Ricotta Beet Filling
1 beet, peeled and chopped and cooked
12 oz ricotta
1/2 cup parmesan cheese
1 tsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
Blend all ingredients in a blender until smooth. Place in a piping bag and store in the fridge until ready to use.