Recipe by Antonio Ziantoni Scarlet Ravioli with Red Beet An unusually colored pasta dish that hides a handful of surprise ingredients inside

Ingredients for the Pasta

400 g of refined flour
100 g of remilled semolina flour
100 g of red beet powder
180 g of egg yolk
90 g of egg white

Ingredients for the Red Beet Water

500 g of red beets
Oil
Vinegar

Ingredients for the Juniper Oil

100 g of juniper berries
200 g of grapeseed oil

Ingredients for the Filling

1 hare
2 red beets
2 carrots
2 onions
1 leek
1 bunch of bay leaves
2 pieces of star anise
1 cinnamon stick
5 cloves
500 ml of red wine
200 g of foie gras

Method for the pasta

Mix the egg yolk, egg white, and red beet powder using a mixer.
Add this mixture to the flours to make a dough.
Let it rest overnight.

Method for the Red Beet Water

Bake the beets in the oven at 200°C (392°F) for 30 minutes.
Once cooled, extract the juice and season it with salt and vinegar.
Set aside to later mix it with the cooked pasta.

Method for the Juniper Oil

Blend the juniper berries.
Cook the mixture at 70°C (158°F) for 30 minutes.

Method for the filling

Sauté the meat and vegetables in a pot. Deglaze with red wine and cover with water, add the spices and cook until the meat is well-done.
Once the hare is ready, separate it from the vegetables and the stock.
Blend the meat with the processed vegetables and the foie gras to create the filling.
Strain and reduce the stock, then set it aside for finishing the dish.
Roll out the pasta and fill the ravioli.
Cook the ravioli for one minute in salted water, then drain and mix with the red beet water. Season with salt and pepper to taste.