Chef Joe Sasto's Candy Cane-Striped Pasta

Instructions

• Prep the cacio e pepe filling: Add the ricotta to a strainer (or wrap in cheesecloth) and set inside (or hang over) a medium bowl. Refrigerate overnight to drain excess moisture (this step is optional, but will result in an extra creamy filling).
• Make the pasta dough: Add 1¼ cups plus 1 tablespoon of flour to a clean surface and make a well in the center. Add 1 whole egg, 3 egg yolks, and a pinch of salt to the well and slowly beat with a fork, gradually incorporating flour from around the edges. When the dough starts to come together, switch to your hands and knead until the dough is smooth and supple, 20–30 minutes. Alternatively, combine the ingredients in a stand mixer fitted with the dough hook and beat on low speed until smooth and pliable, about 15 minutes. Wrap the dough tightly in plastic wrap and let rest at room temperature for 2 hours.
• Cut the dough into thirds. With a rolling pin, roll one portion of the dough out to a ½-inch-thick rectangle and pass through a pasta maker on the widest setting 3–5 times. Alternatively, roll the pasta out by hand with a rolling pin.
• Fold the dough so that the short ends touch, then fold in half again where the dough edges meet. Run the pasta through the pasta maker on the widest setting 3–5 more times to make an even rectangle.
• Pass the dough through the pasta maker on the next widest setting once, then continue to narrow the setting, passing the dough through one time each, until you reach setting 8 or 9. Dust the pasta sheet with flour and cover with plastic wrap. Repeat with the remaining portions of pasta dough.
• Make the colored pasta: On a clean surface, mix together the remaining 1¼ cups plus 1 tablespoon flour and the beet powder. Make a well in the center and add the remaining egg, 3 egg yolks, and a pinch of salt. Repeat steps 2–5 to make 2 flat pasta sheets, then use the wide noodle/fettuccine setting on the pasta maker to cut the colored pasta into noodles. Dust with flour.
• Place a sheet of plain pasta on a floured surface, then arrange a third of the colored noodles on top in a stripe pattern. Gently press the colored noodles down with a rolling pin to adhere.
• Carefully run the striped pasta sheet through the pasta maker until your desired thickness is reached. Repeat with the remaining sheets.
• Lay out the striped pasta sheets on a floured surface and use a 2½-inch square cutter to cut out squares. Set aside.
• Make the cacio e pepe filling: In a food processor, combine the drained ricotta, spinach, nutmeg, Parmigiano-Reggiano, and mozzarella and blend until smooth and rich. Season with salt and pepper to taste.
• Assemble the ravioli: Take a square of pasta dough, striped side out, and spoon 1–2 tablespoons of the filling onto the center. Wet the outside edges with water, then fold to make a triangle, gently pressing the edges down to seal. Repeat with the remaining pasta and filling.
• Bring a large pot of salted water to a boil over medium heat. Add the ravioli and cook until they float to the surface, 60–90 seconds, then remove with a slotted spoon.
• Make the brown butter sauce: In a large skillet, melt the butter over low heat. Simmer until lightly browned and aromatic, 8–10 minutes. Remove the pan from the heat and add the rosemary, sage, thyme, lemon zest and juice, salt, and pepper, swirling the pan to combine.
• Toss the pasta in the skillet with the brown butter sauce to coat. Plate and garnish with the parsley.
• Enjoy!