Two-tone pasta filled with courgette and cured ham

Instructions

1. Step 1

   Light pasta dough

2. Step 2

   Empty the flour and salt into a bowl. Add the eggs, mix, knead for approx. 10 mins. to form a smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.

3. Step 3

   Red pasta dough

4. Step 4

   Chop the beetroot and puree with the eggs until smooth. Empty the flour and salt into a bowl. Add the beetroot mixture, mix, knead for approx. 15 mins. to form a smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.

5. Step 5

   Filling

6. Step 6

   Finely grate the courgette and mix with the salt in a sieve, leave to absorb for approx. 15 mins., squeeze out thoroughly, transfer to a bowl. Finely chop the cured ham, finely grate the parmesan, finely chop the basil and grate the zest of the lemon. Add everything to the courgette along with the ricotta, mix.

7. Step 7

   To shape the dough

8. Step 8

   Using a pasta machine, thinly roll out ¼ of each, ensuring that the pieces of dough are roughly the same length. Always cover the pieces of dough with cling film or a damp cloth so that they don’t dry out.

9. Step 9

   Cut the red dough into thin strips, place on top of the light dough, press down firmly.

10. Step 10

    Using the pasta machine, thinly roll out the dough again.

11. Step 11

    Cut out circles (approx. 7 cm in diameter).

12. Step 12

    Spread approx. 2 tsp of the filling on each circle. Beat the egg white, use to brush the edges, fold into crescents, pressing out any trapped air, press down firmly.

13. Step 13

    To cook the pasta

14. Step 14

    Shave thin strips from the cheese using a peeler, tear the basil. Cook the pasta in boiling salted water for approx. 3 mins. until al dente, drain. Drizzle with oil, sprinkle with cheese, basil and pepper.