Ricotta and Sage Filled Beetroot Ravioli Hearts

Surprise your loved one by making this beetroot pasta ravioli recipe, filled with ricotta and goats cheese. Topped off with a burnt butter sage and walnut sauce.

INGREDIENTS:

For the dough:

(This makes extra which can be frozen to use at another time.)

• ¼ cup pre cooked beetroot pureed

• 600g 00 flour

• Semolina flour for dusting

• 6 Eggs

• Boiling water

• Olive oil

• Sea salt

For the filling:

• 150g ricotta

• 200g goats curd

• Zest of 1 lemon

• 1 tsp fresh thyme finally chopped

• 1 tsp fresh sage leaves finally chopped

• Pinch sea salt

For the sauce:

• 50g butter plus an extra tbsp

• 10-15 fresh sage leaves

• 1 tbsp walnuts finally chopped, plus a couple of whole ones

• Parmesan cheese to serve

METHOD:

1. On a large surface or large bowl add the flour, make a well in the middle and crack the eggs into the centre along with the cooled beetroot puree. Using your fingers mix together until it comes together into a sticky dough.

2. Kneed the dough until it starts to become silky and is no longer sticky. Cover with a  wrap and place in the fridge for a minimum of 30 minutes.

3. To make the filling combine all of the ingredients into a small bowl and stir to combine. Set aside in the fridge while the dough is being rolled out.

4. Roll out the dough with a pasta machine into thin sheets, sprinkle semolina flour over to prevent them from sticking to your work surface.

5. Using a heart shape cookie cuter, gently cut out hearts one at a time from the sheets. Spoon a small tsp of the filling into the centre of the heart. Using a pastry brush ,brush around the edges with a little water. Place another heart piece of pastry over the top and gently press around the edges to seal and remove any air bubbles. Sprinkle a large tray with semolina flour and place each heart on while you make the remainder. Repeat the process until you have enough, any left-over dough can be frozen for another occasion.

6. Put a large pot of salted water on to boil, add a drizzle of olive oil. Once boiling add the ravioli and allow to cook for 3-5 minutes depending on your liking.

7. Gently remove and drain the ravioli with a slotted spoon, reserving some of the cooking water.

8. To make the sauce place the butter in a fry pan and allow to melt, add the fresh sage leaves and swirl the pan to coat. Once the leaves start to change colour and become fried remove them with a slotted spoon onto a plate with paper to soak up any extra butter.

9. Add another tbsp of butter if there is not too much left in the pan and wait for it to melt. Add the chopped walnuts and the lemon zest and a spoon full of the pasta cooking water all while swirling the pan.

10. Add the ravioli into the pan along with ½ of the fried sage leaves and gently coat the ravioli with the sauce.

11. Serve on a plate with a good spoonful of the sauce, remanding sage leaves sprinkled over the top and parmesan cheese .

Prep time: 1hr

Cook time: 8-10 minutes

Serve: 4-6 people

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.