Beetroot Ravioli with Pine Nuts and Sage Recipe

Servings: 4

Ingredients
3 beetroots
1/3 cup beetroot juice
2 eggs
2 ¾ cup flour
2/3 cup Ricotta
½ cup Parmesan cheese
2 tbsp butter
2 tbsp sage
¼ cup pine nuts
salt
Pepper

Utensils: oven, kitchen machine, bowl, Pasta Passion set, ravioli cutter, pot, fat-free frying pan, ladle, cooking spoon

1. Preheat the oven to 355°F/180°C. Add beets to a baking dish, then roast for 30 min. Let cool completely, then peel and slice into small pieces.

2. Add beet juice, eggs, and flour to the kitchen machine and knead into a smooth dough. If the dough is too dry or too moist, add a little more flour or beet juice. Leave to rest for 30 min.

3. To make the filling, mix together the ricotta and grated Parmesan, then season with salt and pepper.

4. Divide the pasta dough into four equal portions. Roll them out into thin sheets, then run them through the pasta machine with the lasagna attachment. Keep running them through until reaching the thinnest setting. Place spoonfuls of the filling (approx. ½ tsp) onto one pasta sheet, making sure to leave enough space between them. Brush the dough with water and place a second pasta sheet on top of the first. Gently press down to seal, then cut ravioli into squares with a ravioli cutter. Repeat with the remaining pasta sheets and filling.

5. Bring a large pot of salted water to boil and cook ravioli for approx. 5 min. In the meantime, toast the pine nuts in a fat-free frying pan. Remove, then set them aside. Melt the butter in the same pan and add sage leaves. Add a ladle of pasta water, then add the cooked ravioli to the frying pan and gently toss everything together.

6. Serve with roasted beets and toasted pine nuts.