Smoked Ricotta Cappelletti with...Smoked Ricotta Cappelletti with Golden Beet Consommé and Sage Oil

Handmade silk-thin cappelletti stuffed with oak-smoked sheep's milk ricotta, served in a crystal-clear golden beet and Parmigiano broth, drizzled with vibrant sage infusion.

Ingredients

Cooking Instructions

1. 01

   To make the consommé, simmer the golden beets in the vegetable stock for 30 minutes until soft. Puree slightly, then pass through a fine sieve into a clean pot.

2. 02

   Clarify the beet stock by whisking egg whites into the lukewarm liquid, gently raising the temperature until a raft forms on top. Simmer gently for 15 minutes, then strain through cheesecloth to yield a crystal-clear golden broth. Season lightly and reserve warm.

3. 03

   Prepare the pasta dough by mounding the Tipo 00 flour on a cool work surface, creating a deep well in the center. Add egg yolks and incorporate gradually with a fork until a cohesive dough forms.

4. 04

   Knead the pasta dough firmly for 10 minutes until smooth and elastic. Wrap tightly in cling film and rest at room temperature for at least 30 minutes.

5. 05

   Prepare the filling by combining drained smoked ricotta, grated Parmigiano-Reggiano, fresh nutmeg, lemon zest, and a pinch of salt. Transfer into a piping bag fitted with a smooth round tip.

6. 06

   For the sage oil, blanch sage leaves in boiling water for 10 seconds, plunge immediately into ice water, squeeze dry, and blend on high speed with extra virgin olive oil until smooth. Strain through a fine-mesh nut milk bag.

7. 07

   Roll the pasta dough through a pasta machine down to the thinnest setting (translucent). Cut into 5cm squares, pipe a small dollop of filling in the center, fold into triangles, seal edges, and bring the two corners together to form traditional cappelletti shapes.

8. 08

   Cook the cappelletti in a large pot of gently boiling salted water for 90 to 120 seconds until al dente.

9. 09

   To serve, divide cooked cappelletti among heated shallow bowls. Pour the hot, golden beet consommé around the pasta at the table, and finish with a delicate drizzle of vibrant green sage oil.