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Frankie visits Chicago's Pasta Fresh and discusses authentic, homemade pasta with the owner.
Fresh lasagna sheets
5 red beets, peeled and salt baked until tender
15 ounces ricotta or stracciatella
1/4 cup butter
Wrap the beets in tin foil, add salt and bake until tender (about 30 minutes). Once done and cool enough to handle, remove skins and cut into 1-inch chunks.
In a blender, combine the baked beets and ricotta in an 80/20 ratio, and blend until smooth. Add salt if needed.
In a bowl, stir the beet mixture with remaining ricotta.
Lay out a pasta sheet. Scoop spoonfuls of the beet mixture and spread evenly. Top with another pasta sheet, and press down around beet mixture to seal. Add small slits in the tops, then cut into ravioli squares.
Cook raviolis in a pot of salted boiling water for a few minutes.
While they're cooking, melt butter in a pan over medium heat. Add raviolis and cook for a few minutes until coated in butter.
Transfer to a plate and top with Parmigiano-Reggiano, poppy seeds, sage, and crushed hazelnuts.
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