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Beet Pasta with Mushrooms, Ricotta, and Prosciutto

Delicate pink, pillowy pasta filled with soft cheese and umami-rich mushrooms can be served as a unique appetizer or visually appealing entrée. Crispy prosciutto adds crunch and saltiness.


3 C flour
3 egg yolks
1 whole egg
1 tsp. kosher salt
1 C roasted beets, pureed
Water, as needed
2/3 C Markon First Crop Mushrooms, minced, sauteed, and cooled
3/4 C Ricotta cheese
1/2 tsp. kosher salt
1/4 tsp. black pepper
8 oz. prosciutto, crisped
Markon First Crop Sage Leaves, fried
1/4 C extra virgin olive oil


Pour flour onto a flat surface. Create a well in the middle of the flour and add remaining ingredients. Using a fork, incorporate the outer walls of flour into the wet ingredients until mixed together. Add small amounts of water if too dry. Knead the dough for five minutes; wrap in plastic and rest at least 30 minutes.
Combine mushrooms, cheese, salt, and pepper; reserve.
Using a pasta maker, create two long sheets of dough. Place one teaspoon of filling two inches apart. Cover with second sheet of pasta and press down in intervals to secure filling on all four sides of pasta. Cut between each section of filling. Form each square as desired (twist ends together and press or cook as is).
Boil fresh pasta for three minutes, being sure not to crowd the pot. Remove and carefully drain once pieces rise to the top.
Extra pasta can be frozen, but be sure to boil for up to five minutes if preparing this way.
To serve: lightly toss with olive oil and arrange with prosciutto and sage leaves.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.