Author Notes
Malfatti, also known as naked ravioli, is a type of pasta which literally means "badly made" in Italian. It's similar to a gnocchi but with a much lighter consistency.
These malfatti are not only gluten free, but have an amazing color for presentation. The lemon sauce is a great combination to tone down the earthy beet taste a bit, and balance the dish perfectly. —nicole
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Ingredients
- Beet Malfatti
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200 grams
Ricotta cheese
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50 grams
Parmesan cheese
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200 grams
cornstarch
-
1 piece
egg
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1 pinch
salt
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1 pinch
pepper
- Truffled lemon butter sauce
-
1 piece
onion
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1 teaspoon
garlic powder
-
1 piece
lemon
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100 grams
butter
-
1 tablespoon
rosemary
-
1 splash
truffle oil
-
1 dash
olive oil
Directions
- Beet Malfatti
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Bring water to a boil and add the beets (no stem or leaves). Let them cook for about 25minutes, strain, and remove the skin.
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Cut the beets into pieces and put them in a food processor, along with the ricotta cheese, parmesan and egg yolk.
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Put the mixture into a bowl and add 150 grams of the cornstarch. Add salt and pepper to taste.
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n a separate bowl beat the egg white until it becomes stiff and fold it into the mix. You'll see that it doesn't become a dough, but remains sticky. That's how it is supposed to be, don't worry! If you add any more cornstarch, they'll come out chewy and firm.
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Dust the remaining cornstarch over a clean surface and put water to boil. With a tablespoon grab small amounts of the mixture, drop over the flour and roll so that they dont stick to your fingers. They should be shaped into logs.
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Once you have finished forming them, put them in the boiling water. With a slotted spoon or skimmer remove the ones that begin to float.
- Truffled lemon butter sauce
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Start off by mincing the onion and sautéing it in a pan with some olive oil. Don't let it get too golden or burnt. After a few minutes add the butter, rosemary, garlic powder, and lemon juice. Optional: add a little white wine or more butter if desired.
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Cook for about 20 minutes and serve over the beet malfatti with a dash of truffle oil. Put a little parmesan on top and brulée it for an extra touch!
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