Beet-Dyed Cappelletti
Serves 4
30 mins prep
20 mins cook
50 mins total
Roasted beet-dyed cappelletti filled with ricotta and lionza, made with a new eggless dough. The dough consists of semolina flour, all-purpose flour, roasted beet purée, olive oil, and water.
0 servings
1: Combine semolina flour and all-purpose flour in a bowl. 2: Add roasted beet purée, olive oil, and water to the flour mixture. 3: Knead the dough until smooth and let it rest. 4: Roll out the dough and cut it into cappelletti shapes. 5: Fill with ricotta and lionza, then shape. 6: Boil the cappelletti until cooked and serve.
