INGREDIENTS: Filling: 1 lb. beet greens l medium Spanish onion, minced 1 garlic clove, minced ½ cup ricotta cheese 1 cup Parmesan cheese, gratedPasta: 2 cups flour 8 egg yolks 1 whole egg 2 Tbsp. beet juiceVinaigrette: 5 beets, medium, peeled and cubed 3 Tbsp. champagne vinegar 1 cup shallot, minced 1 cup extra virgin olive oil to taste, salt and pepper 1 Tbsp. fresh marjoram, choppedDIRECTIONS: For filling: Wash beet greens several times to remove grit. Cook greens in salted water until ...

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