准备

Make the dough

• 将面粉倒在工作表面上并混合在一起。在中心做一个深宽的良好，确保底部有一些面粉，以使鸡蛋不直接在地面上。加入蛋黄，全鸡蛋，油和盐。
• Using a fork, beat the wet ingredients until combined, staying in the center and being careful that the eggs don’t breach the wall. (If any does, gather it up and reinforce the wall.)
• Begin mixing in the flour from the inside of the wall, a little at a time, until the dough is too stiff to mix with the fork. Scrape the dough off the fork and continue mixing by hand, folding it and forming it into a single mass. If necessary, use a bench scraper to move the dough and to scrape any dried bits to the side.
• 将工作表面轻轻面粉，然后将面团揉至至少5分钟，如果需要的话，添加更多面粉，以防止面团粘在手上。继续揉捏，直到面团是一个光滑的球，就像耳垂一​​样柔软。将面团松散地用塑料包裹，冷藏至少1小时。（如有必要，请在滚动之前稍微加热一点。）

Prepare the filling

• 将架子放在烤箱的中心，然后将烤箱加热至375°F。
• Put the beets in an 8×8-inch baking dish and toss with the olive oil. Add the thyme, bay leaves, and 1/2 cup water. Season with salt and pepper and cover tightly with foil. Roast until easily pierced with a fork, about 1 hour.
• Cool in the baking dish for 15 minutes. Peel the beets and transfer to a blender or food processor. Strain the liquid through a fine-mesh strainer and reserve.
• 将甜菜搅拌成浓稠的泥，如果需要，加入一点保留的烹饪液。转移到一个中等大小的碗中，并与Gorgonzola和Mascarpone混合。调味，用盐和胡椒粉调味。覆盖并冷藏长达2天。

滚动面团

• Set up a pasta machine on a large work surface.Set the machine to its widest setting.
• Flatten the dough with your hand or a rolling pin and divide it into pieces. (If you’re comfortable rolling dough, in half is fine; otherwise divide it into 3 or 4 pieces to get shorter sheets.)
• 一次与一件件一起工作，并将另一块用塑料或布料包裹，将面团通过机器上最宽的设置运行几次，并根据需要撒面粉，以使面团工作。
• Move the rollers to the next setting and pass the dough through. Continue notching down by one setting and passing the dough through each time. Stop rolling when you can see the outline of your hand thorough the dough; this may not be the thinnest setting on some machines.
• Cut the sheet crosswise into 2-foot lengths to make them easier to work with and trim the long sides to make neat rectangles. (If you need to stack them, very lightly flour them.) Cover loosely with plastic wrap or a clean kitchen towel. Repeat with the remaining pieces of pasta.

做馄饨

• Lightly flour a rimmed baking sheet or tray.
• Working with one pasta sheet at a time, very lightly moisten the entire strip with water using a spray bottle or a pastry brush.
• Spoon rounded teaspoonfuls of the filling 1 inch apart along the center of the sheet. Lift the top edge of the strip and bring it down to meet the bottom, letting it fall loosely over the filling and lining up the edges. Using your fingers, gently press on the dough close to each mound to coax out any trapped air, and then press on the edges to seal completely.

• 如果愿意，使用凹槽的糕点轮或刀子修剪馄饨的长边缘。然后切开丘之间的意大利面，形成单个馄饨。将馄饨单层转移到准备好的烤盘上。重复剩余的面团和馅料。您可以立即煮馄饨，也可以盖上锅盖并冷藏一天（您也可以冷冻；请参阅下面的Make-Ahead Tip）。

煮并为馄饨服务

• When ready to serve, bring a pot of well-salted water to a boil. Gently slide the ravioli (fresh or frozen) into the water and cook until tender, 3 to 5 minutes.
• Meanwhile, melt the butter along with 1/4 cup of the pasta cooking water in a skillet or saucepan over medium-low heat. Whisk to emulsify and season to taste with kosher salt.
• Use a skimmer to remove the ravioli from the water as draining them in a colander can damage them. Serve the ravioli with the butter sauce, garnished with parsley, if you like.

提前提示

The dough can be refrigerated, wrapped in plastic, for up to 2 days before rolling and shaping the ravioli.

The filling can be refrigerated, covered, for up to 2 days.

未煮过的馄饨可以冻结长达一个月：将它们冻结在托盘上直至摇滚，然后转移到邮轮袋中，然后返回冰箱。烹饪前无需解冻。