2Fresh Italian yellow eggs(they have a deeper colour)
200g00 flour
For the Green Pasta
Parsley1 small bunch
2Fresh eggs
200g00 flour
For the Pink Pasta
2Fresh eggs
20gCooked beetroot
1tspBeetroot juice
240g00 flour
Instructions
To Make the Yellow Pasta
Knead the egg with the flour until it makes a smooth and elastic dough. You only reach the right consistency if the pasta has been worked hard enough to allow the gluten molecules to break down; the dough’s elasticity is very important for the final result.
Wrap in cling film and let it rest for 30 minutes.
To Make the Green Pasta
Blanch the parsley leaves in salted boiling water then cool in iced water to retain their colour.
Blend the cooked parsley with eggs and knead the egg mixture with the flour until smooth and elastic. It should have the same consistency as the yellow pasta.
Wrap in cling film and let it rest for 30 minutes.
To Make the Pink Pasta
Blend the beetroot well with the beetroot juice and the egg.
Knead the pink egg mixture with the 00 flour until elastic and smooth. If a pasta is too dry, add a bit of egg. If the pasta is too wet, add a little flour.
Wrap in cling film and let it rest for 30 minutes.
Roll out 3 sheets of the same thickness through the pasta machine for each colour. The thickness of the sheet will correspond to the thickness of the coloured stripe.
Once all the pasta doughs have been rolled out, proceed to stack the coloured sheets on top of each other. Make sure that there is no flour caught between the layers.
Cut the layered block in half and stack the second half on top of the first block. This process can be repeated if necessary.
Wrap the block in cling film and let it rest in the fridge for approximately 4-5 hours.
To obtain a beautiful striped ravioli, cut a thin slice of pasta from the block. Roll it out lengthways once or twice through the pasta machine: the stripes should be perpendicular to the pasta machine.
Following this procedure, you can create all sorts of beautiful shaped pasta.
To Assemble
Roll the pasta very thin, cut 8cm diameter ring and place a spoon full of ricotta in each ring, brush the edge with water. Fold it and pinch the edges.
Boil the ravioli in salted water for a couple of minutes.
In another pan melt the butter with a pinch of salt and add the sage.
Drain the ravioli directly in the pan and add a ladle full of cooking water, dress with Grana Padano and serve.