Baked Beet Stelline with Whipped Ricotta, Sage Butter and Hazelnuts

Instructions

1. 1

   Preheat the oven to 220°F / 105°C. Spread the hazelnuts on a small tray and toast for 10 minutes, stirring once halfway through. Set aside.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the cooked beet, vegetable broth, heavy cream, lemon zest, lemon juice, 1 teaspoon salt, and black pepper. Cook over medium-low heat for 5 minutes.

4. 4

   Transfer the beet mixture to a blender, or use an immersion blender, and puree until smooth. Add 120 g ricotta and blend again until creamy. Keep warm.

5. 5

   Bring a large pot of water to a boil and add the remaining salt. Cook the stelline pasta 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water and drain the pasta.

6. 6

   In a small bowl, whisk the remaining ricotta with 30 g Parmesan until smooth and fluffy. If needed, add 1 or 2 tablespoons of the reserved pasta water to loosen it.

7. 7

   Melt the butter in a small skillet over medium heat. Add the sage leaves and cook for 1 to 2 minutes until the butter smells nutty and the sage is crisp, without burning. Remove from the heat.

8. 8

   Preheat the oven to 425°F / 220°C. In a baking dish, combine the drained pasta with the beet sauce. Add a little of the reserved pasta water if the sauce feels too thick. Spoon the whipped ricotta over the top, then add the sage butter and the remaining Parmesan.

9. 9

   Bake for 12 minutes at 425°F / 220°C, until the top is fully hot and lightly golden around the edges.

10. 10

    Remove from the oven and finish with the toasted hazelnuts. Serve immediately.