MAKES: 2 serves COOKTIME: 1.5hrs

InGREDIENTS

// For the Ravioli Dough:

• 2 medium-size organic beetroots

• 1 teaspoon Mount Zero olive oil

• 2 medium-size organic eggs

• 1 organic egg yolk

• 2 ½ cups Kialla Pure Foods whole ground plain flour, plus more for kneading

• 1 teaspoon Olssons Sea Salt Flakes, plus an extra pinch

// For the Ravioli Filling:

• 1 cup organic ricotta cheese

• 1 teaspoon Honest To Goodness pinenuts, crushed

• 1 cup organic spinach, chopped finely

• ¼ cup organic parmesan cheese, grated

• Olssons Sea Salt Flakes and Chefs Choice organic pepper to taste

// For the Brown Butter Sage Sauce:

• ¼ cup organic unsalted butter

• 2 tablespoons organic sage leaves, chopped into small pieces

• Olssons Sea Salt Flakes to taste

• 2 tablespoons toasted Honest To Goodness pinenuts

Instructions

// Preparing the Beetroots:

1. Preheat the oven to 250°C. Cut the top and bottom tips off of the beetroots. Season the beetroots with a pinch of salt and olive oil. 

2. Wrap the beetroot tightly in foil. Place on a baking sheet and bake for one hour, until tender. 

3. Remove from the oven, and open the tin foil slightly to allow the beetroots to cool. Let the beetroots cool until they're still warm but cool enough to handle.

4. Rub beetroots with a paper towel to remove the skin.

5. Chop beetroots into small pieces and add them to a food processor or blender. Blend the beetroots until a smooth puree forms.

6. Measure out ½ cup of beetroot puree and use this to make the dough. Set any extra puree aside. 

// Making the Ravioli Dough:

1. To the ½ cup of beetroot puree in the mixer bowl, add eggs and egg yolk and mix until combined.

2. Add flour and salt, and process until the dough comes together and forms a ball. 

3. Remove the dough from the mixer and transfer it to a well-floured surface.

4. Knead dough, and add more flour (about 6 tablespoons) as necessary until the dough is smooth and not sticky.

5. Wrap dough in Queen B Beeswax Food Wraps, and let it rest for 1 to 2 hours at room temperature

// Preparing the Ravioli:

1. Cut the dough into four equal pieces. 

2. Use the pasta machine (I used the Kitchenaid pasta attachment) or by hand, with a rolling pin if you do not have a pasta machine; if you are doing it by hand, skip to step 5 and refer to note 3 at the bottom of the page.

3. Working with one piece at a time, flatten the dough slightly thinner than the pasta machine's widest setting (number 1). Dust the dough with flour and feed it through the machine. Fold lin half and repeat twice on the same setting to smooth the dough and increase its elasticity, adding more flour if the dough is still sticky.

4. Set the pasta machine to the next lowest setting and feed the dough through once. Repeat this step for all numbers until setting 6 is reached and you have a thin, long sheet of pasta dough.

5. Set the rolled-out pasta dough strips on a well-floured baking sheet (I used If You Care unbleached baking paper)

6. Repeat this process for all four pieces of dough. 

// Notes:

1. It's not necessary to make the ravioli into heart shapes. You could make a more classic ravioli shape, like a circle or square, using a ravioli stamp or even just a cup :)

2. This recipe can be easily modified to accommodate more people (for four, double all the ingredients)

3. If rolling dough by hand, roll it out to about 10–15 mm thick on a floured surface.

4. You can buy pre cooked beetroots if you do not have alot of extra time to cook them yourself.

side note: all photos contained in this post are my own; if you wish to use them, please include a link to this post :)