Beetroot Ravioli Hearts

Serves 2-3

Ingredients:

For the filling:

• 250g ricotta 

• 60g grated Parmesan 

• Pinch of salt 

• 1 tsp minced garlic 

• 1 tbsp dried mixed herbs

• Zest of half a lemon

Beetroot Pasta: 

• 400-450g 00 flour or plain flour 

• 2 medium eggs 

• Pinch of salt 

• 4-5 tbsp beetroot puree (blend 2-3 cooked beetroot in a food processor)

Brown Butter Sauce: 

• 100g unsalted butter

• Pinch of salt 

• Sage leaves 

---

Method 

1.  Mix all the filling ingredients together, wrap and keep in the fridge until ready to use.

2. Tip your flour and salt into a mound on your worktop. 

3. Make a well in the middle of your flour and add your eggs and beetroot, using a fork to mix together and gradually bringing in more flour until it comes together into a dough. It’s hard to give exact measurements as all eggs will be different sizes, but if yours seems too wet, add more flour, or too dry, add more beetroot puree or a tiny bit of water. 

4. Knead for 10 minutes until smooth and elastic. It should be a smooth, firm dough that is slightly tacky.

5. Divide into pieces and with a pasta maker, roll out the dough very thinly, starting on the widest setting and working your way down.

6. On sheets of the pasta, pipe or dollop small blobs of your filling, and place another sheet of pasta on top, using your fingers to seal around the filling.

7. Use your cutter to cut out your heart shapes, and then re-roll and fill the pasta until you have used all your ingredients.

8. Boil your pasta for a few minutes until cooked.

9. In a saucepan, heat the butter on a medium heat until it has browned, with the solids sinking to the bottom, and add the sage leaves which should go lovely and crispy.

10. Toss the cooked pasta in the sauce to coat, and then serve, and eat immediately.

Explore More Recipes