Tortellini Truffle Ricotta with Rose Pasta

Weigh out the flour and create a “well”

In the center of the well place egg yolks and beet puree.

Mix eggs and beet puree with a fork slowly catching flour.

Slowly mix until the mixture is almost fully incorporated.

Start kneading with your hands till you get a smooth fully incorporated dough. Make sure you dust your work area with flour nicely.

Once your pasta dough is made, pass through a pasta roller or machine quite a few times to work your dough. This will help your dough be more pliable. You want your dough to be 1-2mm thick.

After your dough has been rolled out, Cut with an 8 cm circle mold (a smaller mold will work as well.)

Put filling in a pipping bag and pipe filling in the center. You want about half a teaspoon of filling per circle.

Fold over to make a half-moon.

On the straight side of your fold push two small dimples near the center. Grab each corner and fold one corner over the other corner.

Blanch in salted boiling water for roughly 1 minute to 2 minutes.

Circle cut as you did for tortellini.

Line up 5 circles and slightly overlap them, sealing each overlap with a drop of water.

Place a smaller amount of filling in the middle of each pasta circle.

Fold the entire line of pasta circles with filling into half-moons.

Now roll the half-moon length ways tightly and over each other to create your rose head.

In a pot boil beets until tender.

Blend until smooth.

Pass through a fine mesh strainer to avoid clumps. Season to taste.

Mix all ingredients into bowl and season to taste.

In a medium sauce pot, pour the cream and add herbs, sliced shallots and Crushed Garlic.

Let the cream reduce by half and start to thicken a bit. Be careful it doesn’t boil over!)

Strain the cream into another pot a discard everything it was steeping in.

On medium heat bring back to a low simmer and whisk in parmesan.

Season with salt and pepper to taste.