- 8 oz red beets, peeled
- kosher salt
- 1 large egg yolk
- 2 large eggs
- 2 tsp olive oil
- 1 tbsp warm water
- 2 1/4 cups cassava flour
- 1/4 cup coconut flour
- 10 oz cooked Pre Chuck Roast, shredded
- 2 tbsp ghee
- 2 cloves garlic, minced
- 1 pint wild mushrooms
- 1 tsp white wine vinegar
- 1 tsp high heat oil
- 1/2 cup walnuts
- 3 tbsp olive oil
- 1 1/2 cup arugula, packed
- 1/2 tsp salt
- 2 tbsp lemon juice
- 1 tsp red chili flakes
- Preheat oven to 375 degrees. Toss beets with oil and salt. Wrap in parchment and foil and roast for 50 minutes.
- Let the beets cool for 10 minutes. Puree in a blender until smooth. Add the eggs, olive oil, warm water, and blend again.
- Transfer to a food processor and add the flours. Pulse until a dough forms. If it’s too sticky, add flour, if it’s too crumbly, add some warm water.
- Cover with plastic wrap and leave at room temperature.
- For the filling: In a large skillet, sauté the garlic in the ghee until fragrant. Add the mushrooms and cook until browned. Then add the high heat oil. When the mushrooms have color, add the pre-cooked chuck roast. Cook until warm throughout and sauce is well distributed. Then add the vinegar, stir, and take off the heat.
- Bring a large pot of salted water to a boil.
- Make the pesto: pulse all the ingredients together in a food processor until smooth. You can also do this in a blender or bullet. Taste and adjust with salt and pepper.
- Rolling the ravioli: Cut your dough into 4 pieces. Leave 3 covered in plastic. Flour a large surface and roll out 1 section of beet dough. Make sure the surface and rolling pin have a light coating of flour. Too much flour will make it crack. Not enough flour will make it stick. Keep a small bowl of water nearby to wet the dough with your fingers as needed.
- Roll the ravioli about 1/8” thick. Immediately, cut round pieces with the rim of a water glass (about 3-4” in diameter). Set the dough rounds aside underneath tightly wrapped plastic wrap so they do not dry out. You will need to keep re-rolling the same dough until there isn’t enough left for another round. Just add that to next section.
- Once the sections are finished, fill the ravioli with 1 tbsp of filling and close them by pinching the edges shut. It’s nice to do this with slightly wet fingers to mold and mend any dough that cracks. You can crimp the edges if you’d like. Keep placing them back underneath plastic so they do not crack. Make sure to mend any cracked ravioli before they go into the water.
- Once the water is boiling, drop the ravioli into the water 6 at a time. Keeping them moving gently with a slotted spoon so they do not stick to the bottom.
- Remove from water with a spoon after 4 minutes, or until they float. Place in a dish with a light layer of pesto.
- Repeat with remaining ravioli.
- Drizzle the ravioli with pesto and serve immediately.
Recipe by Chef Sarah Russo, @chefsarahrusso