Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Sage

Ravioli /ravɪˈəʊli/ noun Small pasta envelopes containing minced meat, fish, cheese, or vegetables, usually served with a sauce.

Ingredients:

Pasta Dough

• 2 medium red beetroots
• 1 cove of garlic
• 2 tbsp of olive oil
• 2 large eggs, room temperate
• 1 large egg yolk, room temperature
• Sea salt
• 2 1/2 cups of '00' flour
• Semolina flour, for storage

Filling

• 300 g of ricotta cheese, room temperature
• 300 g of goats cheese, room temperature
• 4 tsp of powdered sage

Sauce

• 100 mL of olive oil
• Fresh sage
• Pine nuts
• Parmesan 

Method:

1. Preheat oven to 190⁰C. Prepare beetroots and garlic by cutting 1/2 cm off the top and drizzling with olive oil. Wrap each separately in aluminium foil and place on a baking tray. Bake in the oven for 40 minutes to 1 hour, until a knife can easily pass through the beets. Remove from oven and leave to cool. Blend together until a really smooth paste forms, ensuring that there are no lumps. It should make about 1/2 a cup of puree.\
2. Mix flour and salt in a large bowl and put a well in the centre. Place eggs and beetroot puree in the centre well and beat lightly with a fork until combined. Slowly mix through the flour mixture until combined. Using your hands mix to form a dough and knead until smooth and elastic (5-10 minutes). Wrap tightly in glad wrap and leave to rest for 1 hour.
3. Prepare the filling by mixing together the ricotta, goats cheese and powdered sage until smooth. Leave to the side.
4. Separate the dough into 6 pieces. Working with 1 piece at a time, keep the remaining pieces covered with a tea towel, flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting. Dust the dough very lightly with flour and feed through the machine (number 1 setting). Fold lengthwise in half and repeat twice on the same setting. Turn the dial to setting 2 and feed through. Continue to press dough by passing it through ever-finer settings until the sheet is almost translucent. Lay it flat on a piece of baking paper lightly dusted with semolina flour. Repeat for the remaining pieces of dough.
5. To make the ravioli add dollops (about a tsp) along the dough, leaving at least a 3 cm gap. Put a sheet of dough over the top and press around the filling to make the dough stick together. Using a ravioli cutter, cut into squares. Dust with semolina and place in an airtight contain until ready to cook.
6. Bring a large pot of water to the boil and add a pinch of sea salt. Carefully place the ravioli into the water and cook for approximately 2-3 minutes. Whilst cooking prepare the sauce. Melt the butter in a pan and add the sage leaves and pine nuts. Cook until the butter is bubbling, has turned brown and the sage leave have fried. Once the ravioli has cooked through, strain and plate up. Use a spoon to pour the sage butter sauce over the ravioli. Serve with freshly grated parmesan cheese.