Beetrot ravioli with cheese, arugula and walnuts – veggie and pink recipe.

It’s been days since I’ve beg my cherry tree to bloom.
I look around and all the cherry trees are a blaze of soft pink flowers. Not the mine, it does not want to bloom.

So, every morning, before going out, I get close to it and verifying the progress of the flowering. It has become a challenge between me and the tree. I incite it – that you have to talk with plants – sooner or later it has to flourish.

A hint of turgid green apple bud, a faint and millimetric glimpse of white-pink petals.
Days go by and nothing, but in waiting I think: even the cherry tree has its time, who am I to pressure it? Who am I to judge the cherry tree that still can’t go through with blooming. Its time will come.

We have all our times, in our time.

All good things comes to those who wait. The ragù sauce after an hour of cooking is good, but if you’re able to wait 4 hours later is better.

It is equally true, however, that sometimes we must get a move on, use it or lose it: a spaghetti pasta   must be done and eaten immediately. There are those who find the time of wisdom at twenty, those at sixty, who never.

Who feels ready to live the “parent” life right away. Who, at forty, in his shoes, feels tight and fly at the hend of the world with the Wonderlust Syndrome as a faithful traveling companion. Who dreams of the millions, who gambles.

Those who have inner crises, those who dig into hearts. Who reacts instinctively, who has lost, who has won.

Who prays for a job, who greets everyone and chases himself, with a gaze beyond the horizon.

The truth is that the only time we lost is the one not lived to the full. If you’re okay, why deal with the fact that someone else doesn’t agree?

Having understood this, the night has now fallen. I bring Achi in the garden to do his midnight pee and I see that. The cherry tree has just bloomed, at night, the first warm night of the year, under a starry sky, when nobody looked at it and when it got confortable. Here it is, it is my happy color, the color of spring.

The flower of our cherry tree that doesn’t car about what we expect it to do. An elegant flower, white as light, pink as the heart.

Beetrot ravioli with cheese, arugula and walnuts  – the recipe

INGREDIENTS (serves 6)

For pasta

• 150 grams of semolina flour
• 150 grams of plain flour
• 2 whole eggs (about 120 grams)
• 70 grams of pre-cooked red beetroots
• 3 tablespoons of beet’s liquid (the red sauce in the beetrots package)

For the stuffing

• 300 grams of robiola fresh cheese
• 100 grams of mascarpone cheese
• 200 grams of gorgonzola cheese
• 3 handfuls of arugula
• a pinch of nutmeg

For the seasoning

• butter q.s.
• fresh sage leaves q.s.
• walnuts q.s.
• Grated Parmesan q.s.
• Black pepper grounded q.s.

While you’re tasting listen: True colors, Cyndi Lauper

PROCESS

How to make pasta for beetroot ravioli

1. Mix the beet very finely with its liquid.
2. Mix the flours, create a fountain and add the eggs and the pureed beet in the center.
3. First incorporate with a fork, then knead by hand.
4. Once you get a pink dough, smooth and uniform, create a dough and let it rest in the fridge for an hour at least.

How to make cheese stuffing

1. Simply mix together the robiola, the mascarpone and the gorgonzola with a spoon.
2. Crush the arugula coarsely and add it to the cheeses.

How to make stuffed beetroot ravioli

1. Roll out the dough by machine (thin but not too much).
2. You decide what shape to give to your ravioli, I made them roundish but you can make them square, rectangular or close them even in a tortellini shape.
3. Put, distancing appropriately, a teaspoon of cheese stuffing over the pastry. Slightly spill with water water the sides of the future ravioli.
4. Cover with a second sheet of pasta, seal the edges well trying to get all the air out of the “area” of the filling (otherwise it will tend to swell in cooking and then break). Give your favorite shape.
5. Cook in plenty of salted water for 2/3 minutes.

How to make walnut sauce

1. In a non-stick pan, melt the butter together with sage and chopped walnuts.
2. You just have to drain the ravioli and saute them quickly together with the sauce.
3. Serve the beetroot ravioli with grated Parmesan and a grounded pepper.

Tablewear:  La Fornacina Keramik Studio

Ph. Sara Cartelli
© The Eat Culture