for the pink pasta
50g semola
50g 00 flour
45ml beetroot extract
for the Green pasta
50g semola
50g 00 flour
45ml spinach extract
for the filling
250g carrots (choose carrots with leaves attached, we will use those, too)
50g gorgonzola
15g parmesan cheese
1 sprig thyme, chopped
for the rocket pesto
12g Grana Padano
10g almonds
¼ clove garlic
30g rocket
15g sunflower oil, 5g olive oil
pinch of salt
2 handfuls fresh peas
violet wood-sorrel flower (optional)
1Prepare the extracts (or the pureed pulp) of spinach and beetroot and place in two seperate bowls. (If you have an extractor, extract the juice, otherwise blend the beetroot and spinach separately with a little water and filter through a strainer.).
2To make the pasta dough, mix 00 flour, semola and beetroot extract and then knead until the consistency is smooth. Cover with cling film leave and rest at room temperature 30 minutes. Repeat the same process using spinach extract, to make the green pasta. If your pasta doughs are not kneaded to perfection, the 30-minutes rest will help.
3 For the ravioli filling, peel the carrots, cut into small squares and boil until soft, drain and then blend well to make a purée. Put the puréed carrots in a pan to remove any excess water, add the gorgonzola cubes, stir until it blended well, add finely chopped thyme and parmesan. Leave to cool in the fridge, then place in a piping bag.
4For pesto, blend all the ingredients together and add a splash of water so you can use it as a sauce to drizzle over ravioli.
5De-shell the fresh peas, blanch for 15 minutes (or until just cooked) in salted water, drain and place in a large frying pan with a good knob of butter (later you will add your ravioli to it).
6Take the green dough and pass it through a pasta rolling machine, flatten the pasta dough starting at number 0 (the fattest), working your way up to number 9 (the finest) or as thin as your machine can reach. Make sure you use the full width of your machine to make wide lengths. Dust with flour underneath and then cover with a damp towel or cling film so it doesn’t stick to the table or dry out. Repeat the same process with the pink dough.
7Cut the pink pasta into strips. Spray the top of the green pasta sheet with water and place pink strips on top of the green sheet of pasta with1 cm distance between each one, with the palm of your hand gently press into place. Use a knife to straighten the edges and ends, before again gently passing it through your pasta rolling machine (starting on 7 and working your way up to 9). Cut into 6m square and halve into triangles
8 Pipe a small amount of the filling in the centre of the triangle, fold the points of the triangle together, press the sides closed then finally join up the points.
9Boil the ravioli in salted water until al dente, drain and place in a dish with the butter and peas. Drizzle with the rocket pesto and garnish with carrot leaves and sorrel flowers.
This colourful pasta recipe is both rich and complex – the gorgonzola playing a role as potent as the rocket pesto. A red is called for but one of medium weight and savoury flavours. An Italian would be aghast at the thought of blending a Piedmontese grape with a Tuscan but in James Manners’ careful winemaking hands, it’s a winning combination. The blue fruits of the barbera and its bright acidity tame the sweetness of the carrots and richness of the gorgonzola, while the more savoury overtones of the sangiovese are in sync with the earthy beetroot and peppery rocket in the sauce.