Beetroot ravioli with smoked butter and Ticino goat cheese fondue - The recipe

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Preparation:

1. Put the egg, pasteurized yolk and flour into the pasta maker and mix until you have a smooth dough;
2. Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour;
3. Meanwhile, steam the beetroot and when cooked peel and cut into cubes;
4. Blend the beetroot with the broth, vinegar, shallot and salt, then strain to remove any leftover peel;
5. Pour the liquid into a pot and add the agar agar (this ingredient will allow you to obtain a liquid filling for the ravioli);
6. Bring to the boil and cook over medium heat, stirring constantly so it doesn’t stick to the bottom of the pot;
7. Boil for 3 minutes and then pour immediately into an oven dish or a bowl;
8. Place the mixture into the fridge to set (Chef’s tip: if possible, prepare the filling a day ahead, in order to achieve the right consistency);
9. Once well refrigerated blend on a high speed until totally smooth and silky;
10. Pour into a pastry bag and put to one side;
11. Now it’s time to prepare our fondue. Place the Ticino goat cheese, water, salt and white pepper into a saucepan, stir and bring to a temperature of 70 °C, then combine with an immersion blender until the mixture is smooth and silky;
12. Dry the herbs in the oven at 200 °C for a few minutes then crisp with the help of a cooking torch;
13. Meanwhile, melt the butter in a small saucepan at 50-60 °C;
14. Dip the herbs in the cooled butter and leave to infuse for 30 minutes;
15. Filter the butter and add the burnt powder seasoning for an extra touch of taste and color;
16. With the help of a rolling pin or pasta machine, roll the dough out into rectangles (1-2mm thick);
17. Now make little heaps of filling with the pastry bag;
18. With the help of a pastry cutter wheel shape the ravioli making sure you seal them perfectly;
19. Place them on a tray with plenty of durum wheat semolina;
20. Bring a large pot of water to boil (1 liter of water approx. + 10 g of coarse salt every 100 g of pasta);
21. Put the ravioli into the boiling water and leave to cook for 1minute stirring as little as possible and gently so the dough doesn’t tear;
22. When cooked, sauté them briefly in the smoked butter.

Plating up:

Serve in heated pasta bowls and lastly add the warm cheese fondue and an extra sprinkle of burnt powder seasoning.


A recipe by the Flamel Bistrot & Mixology Team at the HOTEL LUGANODANTE, Lugano.