Ingredients

Filling

  • 2 potatoes
  • 1 slice pancetta, chopped
  • 1/2 cup mushrooms, chopped
  • 1 sprig rosemary, chopped
  • 1/4 cup Parmesan
  • 2 1/2 tablespoons heavy cream
  • 1/2 an egg
  • Salt to taste
  • Pepper to taste
  • Pinch of nutmeg
  • 1 tablespoon olive oil

Pink ravioli dough

  • 1 cup 00 Caputo pasta flour
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/3 teaspoon extra-virgin olive oil
  • 2 tablespoons pureed beet

Orange ravioli dough

  • 1 cup 00 Caputo pasta flour
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/3 teaspoon extra-virgin olive oil
  • 1/2 tablespoon pureed beet
  • 1 tablespoon water

Plain ravioli dough

  • 1 cup 00 Caputo pasta flour
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/3 teaspoon extra-virgin olive oil
  • 2 tablespoons water

Sauce

  • 2 tablespoons unsalted butter
  • 2 sage leaves
  • 1 sprig rosemary
  • 1 tablespoon broth
  • Salt

Serve

  • Walnuts
  • Pistachios
  • Parmesan

Steps

Filling

  1. Boil the potatoes until soft. Peel and mash them while still warm. Heat some olive oil in a frying pan, and saute the pancetta and rosemary. Once the pancetta is well cooked add the mushrooms. Cook a few minutes, then add the mashed potatoes, heavy cream and nutmeg. Season with salt and pepper to taste. Remove from heat and add the egg and grated Parmesan. Quickly mix together then transfer to a piping bag.

Pink ravioli dough

  1. In separate bowls, mix the ingredients for each type of dough by hand until they come together. Wrap in plastic wrap and place in the refrigerator overnight.
  2. Sprinkle flour on a work surface and roll out each dough with a rolling pin. Fold the dough in thirds and roll it again until it is the right width to run through the pasta machine. Run the dough through the pasta machine a few times, until it is thinly stretched out.

Orange ravioli dough

  1. In separate bowls, mix the ingredients for each type of dough by hand until they come together. Wrap in plastic wrap and place in the refrigerator overnight.
  2. Sprinkle flour on a work surface and roll out each dough with a rolling pin. Fold the dough in thirds and roll it again until it is the right width to run through the pasta machine. Run the dough through the pasta machine a few times, until it is thinly stretched out.

Plain ravioli dough

  1. In separate bowls, mix the ingredients for each type of dough by hand until they come together. Wrap in plastic wrap and place in the refrigerator overnight.
  2. Sprinkle flour on a work surface and roll out each dough with a rolling pin. Fold the dough in thirds and roll it again until it is the right width to run through the pasta machine. Run the dough through the pasta machine a few times, until it is thinly stretched out.

Sauce

  1. Add the sage, rosemary and butter to a frying pan over low heat. Add the broth and the freshly boiled ravioli to the pan, and gently swirl the pan to mix until the broth thickens.

Serve

  1. Lay out one strip of each color of dough. Pipe dollops of filling across each dough, spreading out far enough to cut out the shapes. Top with another layer of dough, and press down around each dollop to seal the dough around the filling. Cut the ravioli out using a heart-shaped cookie cutter. Boil the ravioli in salted water.
  2. Place the ravioli on a plate and sprinkle with the walnuts, pistachios and more Parmesan.