Beetroot panzerotti with garlic butter, pecorino and poppy seeds
- 1 quantity basic pasta dough
- 130g cooked beetroot
- 250g ricotta
- 1 egg
- 100g pecorino, freshly grated + extra, to serve
- 80ml breadcrumbs
- a pinch of ground nutmeg
- salt and freshly ground black pepper, to taste
- 100g butter
- 1 garlic clove, crushed
- 15ml (1 tbsp) poppy seeds, to serve
Make the pasta as per the recipe. Divide the dough into four equal portions. Take one portion, keeping the remaining portions of dough covered with plastic wrap to prevent them from drying out. Set the pasta machine on the widest setting. Feed the dough through the machine several times, from the widest to the narrowest setting, to obtain a long thin pasta sheet. Set aside on a lightly floured work surface and repeat with the remaining dough.
For the filling, place all of the ingredients in a food processor and process until smooth. Season well with salt and pepper, and transfer to a large piping bag.
Lay out the pasta sheets on a lightly floured work surface and pipe the filling 3 – 4cm apart. Place another layer of pasta over the filling and gently press down around the filling. Cut out the panzerotti with a round pastry cutter.
Bring a large pot of salted water to a boil, add the panzerotti and cook, 3 – 5 minutes.
For the sauce, melt the butter in a pan over medium heat until golden. Add the garlic and remove from heat to allow the flavours to infuse.
Lift out the panzerotti with a slotted spoon and place on warm plates.
Dress with the melted butter and poppy seeds. Sprinkle with extra pecorino and serve immediately.