Beef and Beetroot Cappelletti with White Beans and Roasted Vegetables

beef and beetroot striped cappelletti with white beans and roasted vegetables

Beef and Beetroot Cappelletti with White Beans and Roasted Vegetables

This is a dish to warm you up as the temperature drops. Silky pasta filled with meat and cheese, and creamy beans with roasted vegetables. Perfection!

Print Recipe Pin Recipe

Prep Time: 40

Cook Time: 1 35

Resting Time: 30

Total Time: 2 45

Course: Main Course

Cuisine: Italian

Keyword: Beef, beetroot, cappelletti, Eggs, filled pasta, laminated pasta, Pasta, roasted vegetables, striped pasta

Servings:

Calories: 1162kcal

Ingredients

Pasta

150 g 00 flour
50 g semolina flour
2 eggs be prepared to add up to 1 tbsp of water per egg if cooking with small-regular sized eggs
1/2 tbsp olive oil extra virgin
2 tsp freeze-dried beetroot powder
1/4 tsp salt

Pasta Filling

150 g 150g of beef mince, fried in olive oil and seasoned with salt note that we actually used slow-cooked beef retained from our pressure cooker bone broth, but beef mince is a fine substitute
50 g fresh ricotta
25 g pecorino
Salt and pepper to taste

Vegetables

6-8 baby beetroots
6-8 baby turnips
6-8 chantenay carrots
1/2 head garlic unpeeled
1 tbsp butter very soft
4 small sprigs thyme
Salt and pepper to taste
400 g cooked tinned cannelini beans undrained
1/2 onion chopped
25 g pecorino
2 tbsp olive oil extra virgin

Instructions

Form a well with the 00 and semolina flours and the salt, and then add the eggs and oil into the centre. Use a fork or your hand to bring it together into a rough ball. Adjust with small amounts of water or flour if the dough is too dry or wet respectively.
Break off one third of the dough, flatten it out, and then knead in the beetroot powder. Alternatively, to aid in colouring, pulse it together in a food processor.
Knead each piece of dough vigorously for 10 minutes, and then seal in cling wrap before resting for 30 minutes away from heat and direct sunlight.
Add all pasta filling ingredients into a food processor, and blitz until smooth. It should be at a spoonable consistency.
Roll each of the doughs through a pasta machine, turning it through the thickest setting a few times (folding over itself in between passes), before incrementally stepping it through to a medium thickness (on a 9-setting pasta machine, a setting of 5). If making a large batch, keep the pasta that you're not using between sheets of cling wrap until you're ready for it.
Use a chitarra on the thinnest side, a tagliolini cutter, or a knife to slice the beetroot sheets into thin strands of pasta. Next, lay the plain sheets out on a floured surface, spritz lightly with water, and then criss-cross them with the beetroot pasta, pressing lightly as you go. Flour the upwards facing side and then turn the sheets, stripes down.
Use a large round cookie cutter of approximately 7cm diameter to stamp out circles, then place a large teaspoon of filling into the centre of each. Spray lightly with water, and then fold in half, sealing it into a semicircle. Gently poke the centre towards the curved edge, and then bring the corners around the filling to overlap slightly. Pinch lightly to complete the shape. Transfer to lightly floured baking paper lined trays and refrigerate uncovered for up 1-2 days.
To prepare the beetroots, turnips, and carrots, roast them in a covered oven dish with a generous splash of water; 200 degree Celsius oven, 40 minutes. Allow them to cool enough to handle, and then peel.
Toss the peeled vegetables in the butter and 1/2 tbsp of oil, with the thyme, season with salt and pepper, and then return to the oven with the unpeeled garlic cloves. Cook uncovered for 25 minutes, or until they begin to brown. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins.
Sauté the onion, with 1 tbsp of oil, in a frypan over medium heat until soft, about 10 minutes. Add the white beans (with their liquid), and then simmer for a further 10 minutes. Add a little water if it becomes too thick. Remove from the heat and allow to cool slightly before blending to smooth with the pecorino and roasted garlic.
Cook the pasta in a large pot of lightly salted boiling water until al dente. The dough shouldn't show any white in the centre when cut into. Drain, retaining a little pasta water.
To serve, toss the pasta into the purée, adding pasta water if too thick or not emulsifying well. Plate up with the vegetables and drizzle with 1/2 tbsp olive oil. For presentation, we tossed the pasta in the oil instead, serving it on top of the beans and vegetables .

Nutrition

Made this recipe? We'd love to see!Mention @pastaetal or tag #pastaetal!