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Linda Miller Nicholson (a.k.a., "Salty Seattle") is a self-described "pasta ninja who makes pasta art from vibrant, naturally occurring colors in a rainbow slew of funky patterns." Her colorful edible wreaths are a fun and festive way to celebrate the holidays. Serve them with your favorite sauce or in a broth topped with Parmigiano-Reggiano, if you like. Check out more of Linda's pasta creations @saltyseattle on Instagram.
Pro Tip from Linda: The recipe, which requires a pasta machine, makes enough wreaths for 10 to 12 servings. She doesn't suggest halving it because it's difficult to knead smaller amounts of pasta dough or blend smaller amounts of filling. You may have some leftover filling and dough. They both freeze beautifully in freezer bags. You can use "00" pasta flour or all-purpose flour for the dough.
For the red dough, put 2 cups of the flour in a mixing bowl. Combine the eggs, beets and harissa in a blender and puree until smooth. Pour the puree into the flour and stir to combine, adding more flour as necessary to form a mass. Turn the dough onto a floured surface and knead until smooth. Wrap in plastic and allow to rest for 30 minutes.
For the green dough, put 2 cups of the flour in a mixing bowl. Combine the eggs and spinach in a blender and puree until smooth. Pour the puree into the flour and stir to combine, adding more flour as necessary to form a mass. Turn the dough onto a floured surface and knead until smooth. Wrap in plastic and allow to rest for 30 minutes.
For the filling, in a small saucepan, melt the butter over medium heat until it starts to bubble and smell nutty. Add the chopped rosemary and stir for 30 seconds. Add the peas and cook, stirring frequently, until warmed through. Season with salt and pepper.
In a blender or food processor, combine the pea mixture and ricotta and blend until smooth and uniform, scraping down the sides of the blender or processor as necessary. The filling should be the texture of soft serve ice cream. Add the Parmigiano-Reggiano and lemon zest (if using) and pulse until just combined. Spoon the filling into a piping bag and chill until needed.
To form the tortellini wreaths, work with golf ball-size pieces of both the red and green dough, keeping the remaining dough wrapped. Sheet the dough to the third-thinnest setting on a pasta machine, folding it onto itself and keeping it well-floured until it is a long, rectangular sheet.
Cut the pasta sheet into 2-inch squares and place a teaspoon-size dollop of filling in the center of each one. Fold the pasta squares diagonally over the filling to form triangles. Pinch the ends of one triangle together to form a tortellino.
Alternating colors of pasta, form each subsequent tortellino by pinching the ends together after looping through the original tortellino. This will create a daisy chain of sorts. An ideal serving size is 12 or 14 tortellini. To determine exactly how many tortellini to loop together per serving, place your wreath on the plates you plan to use. Make sure the wreath is no larger than the dinner plate.
Repeat the process until you have made enough wreaths to serve your guests. Store in the refrigerator, uncovered, on a semolina-dusted, parchment-lined sheet pan or pasta drying tray for up to 48 hours.
To boil the wreaths, bring a gallon of water to a boil in a large, wide stockpot or casserole. Add the salt and boil the wreaths for 3 to 4 minutes, gently placing them in and removing them from the water using a large spider or spatula. Toss gently with your desired sauce and serve immediately.