Roast the beets

• Preheat the oven to 200 °C.
• Coat the beets in olive oil and roast until very tender.
• Peel and chop the beets, then purée them, reserving the purée for the dough.

Make the ricotta filling

• In a bowl, mix the walnuts, ricotta and grated Parmigiano Reggiano well.
• Add the nutmeg, olive oil, salt and pepper and stir to combine.

Make the beet pasta dough

• Mix the ‘00’ flour and semolina flour with the beet purée, eggs and olive oil using the well method.
• Knead until smooth, then let the dough rest.
• Roll out the dough thinly and cut circles.

Shape the pasta roses

• Arrange the circles in a row, overlapping slightly.
• Pipe the ricotta filling along the row, fold into crescent strips and roll into roses.

Make the green pea tarragon sauce

• Pan-fry the shallot and garlic in olive oil until soft and fragrant.
• Blend them with the peas, tarragon and chicken stock until smooth.
• Pass the mixture through a sieve into a saucepan, add the cream, salt and pepper and bring to a gentle simmer.

Cook the pasta roses

• Boil the pasta roses in well-salted water.
• Meanwhile, melt the butter in a pan.
• Transfer the cooked pasta to the butter, toss to coat and cook for another minute.

Assemble and serve

• Pour some sauce at the bottom of each plate.
• Top with the pasta roses, coriander shoots and grated Parmigiano Reggiano.