Beet Ravioli

Serves: 10

Pasta:
5 whole eggs
1 lb flour

Filling:
1 large red beet

Fonduta:
1 cup cream
4 oz soft cheese of choice

Other Ingredients:
1 bunch beet greens, cut down and washed
4 baby beets, steamed, peeled, and cut into disks
.25 oz black truffle shavings
4 oz butter
4 oz chicken stock
1 shallot, chopped fine
Egg wash
Salt and pepper

1. To make the pasta dough: mix flour and eggs and knead until smooth. Let rest for 45 minutes.

2. For the filling: steam one large red beet until fork tender. Peel the beet and puree smooth. Set puree aside. 

3. To make ravioli: roll the pasta dough out thin and then place small marble-size balls of the beet puree on the pasta sheet, leaving at least three inches between each ball. Brush the areas immediately around the filling. Place another thin sheet of pasta on top of the first that has the filling. Seal the areas around the filling by pressing down with your fingers. Cut the ravioli in desired shape. 

4. To make the fonduta: slowly heat up the 4 oz of cheese in the cream until it has become soft.  Blend this mixture and keep warm. 

5. To prepare the dish: cook the ravioli in boiling water until they float. Meanwhile, saute the shallot in a pan with butter, add the beet greens and the chicken stock. Then to the same pan add the baby beet disks and then finally the ravioli. Season with salt. 

6. To serve: spoon the warm fonduta down on your plates and then place the ravioli mixture down on top. Finally top the ravioli with the black truffle shavings.