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.
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.
