Fagottini with Beetroots and cheese

Fagottini with Beetroots and cheese

Serves 2

for the pasta dough: 
1/2 cup semolina (100 grams)
1/2 cup flour (100 grams)
2 eggs

for the filling: 
1 boiled betroot (about 120/150gr - 4.2/5.2oz)  
100gr (2.11oz) Smoked ricotta  
2tsp bread crumbs
Salt & Pepper to taste

for the dressing:
Melted butter 
Grated parmesan
Sage or poppy seeds
2 tbsp pine nuts

Knead well flour and eggs, then pop the dough into a polythene bag and leave to rest for 30 minutes. In the meantime, prepare the filling, placing in a food processor betroot (peeled off), cheese and bread crumbs. Reduce them to a puree and set aside. Roll out the pastry with the pasta machine or the rolling pin, then with a pasta cutter or a glass, cut out rounds with a diameter of 8cm. Place a tsp - or a bit more - of the filling in the centre of each round. Press with your fingers three angles and edges to shape and seal the fagottini. To cook them, bring to boil salted water in a pot, then cook for 7-8 minutes (depends from the thickness of the pasta), drain them and serve with melted butter with pine nuts  and grated parmesan and sage or poppy seeds.