Beet and Ricotta Girasoli with Orange Butter and Poppy Seeds

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Toss the beet cubes with 15 ml (1 tbsp) olive oil, a pinch of the 6 g salt, and a pinch of black pepper. Spread on a tray and roast for 30 minutes, until tender.

2. 2

   While the beet roasts, make the dough: place the 00 wheat flour on the work surface, form a well in the center, and add the eggs, 10 ml (2 tsp) olive oil, and a pinch of salt. Mix gradually until a firm dough forms.

3. 3

   Knead for 8 to 10 minutes until smooth and elastic. Wrap the dough and let it rest for 30 minutes at room temperature.

4. 4

   Transfer the roasted beet to a processor and blend into a thick puree. Let it cool for 10 minutes.

5. 5

   In a bowl, combine the beet puree with the ricotta, grated Parmesan, half of the orange zest, nutmeg, the remaining black pepper, and a pinch of salt. Mix until the filling is smooth and fairly firm; if needed, chill for 10 minutes to help it set.

6. 6

   Divide the dough into 2 pieces. Roll each piece with a rolling pin or pasta machine into thin sheets, about 1 to 2 mm thick.

7. 7

   Place small spoonfuls of filling on one sheet, leaving about 4 cm (1 1/2 inches) between each mound. Lightly moisten around them with water. Cover with the second sheet and press around the filling to remove air.

8. 8

   Cut out the girasoli with a round or fluted cutter, sealing the edges well. Place them on a lightly floured surface.

9. 9

   Bring the 3000 ml (12.7 cups) water to a boil in a large pot. Add the remaining salt to the water. Cook the girasoli for 3 to 4 minutes, until they float and the pasta is tender.

10. 10

    While the pasta cooks, melt the butter in a wide skillet over medium heat. Add the sage leaves and cook for 1 minute. Stir in the orange juice, the remaining orange zest, and the poppy seeds; cook 30 seconds more without letting the butter burn.

11. 11

    Lift the girasoli out with a slotted spoon and transfer them directly to the skillet with the orange butter. Add 2 to 3 tablespoons of the pasta cooking water and gently swirl to glaze the pasta without breaking it.

12. 12

    Serve immediately with a little extra grated Parmesan if desired. Make sure to spoon the sage and poppy seeds over each portion.