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

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 min 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 min.
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 (1-2 mm 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 l 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 1 min 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.