Pink ravioli & Green sage sauce.

Pink ravioli & Green sage sauce.

It is Valentine’s weekend! Why not make your pasta extra special …



For pasta

250 g “00” flour

50 g semolina flour plus extra for dusting

2 fresh large eggs

1 additional egg yolk

1 tsp salt

2 small beetroots

1 tsp olive oil

For filling

300 g of ricotta cheese (good Italian brand)

100 grams pf grated parmesan

1 egg yolk

pinch of nutmeg

salt and pepper

For sauce:

250 g butter

6 leaves of green sage

50 g parmesan cheese



1. Wrap beetroots in foil and bake them at 180 C in a preheated oven for 40 minutes or until soft. Then cool them, peel and cut in cubes. Place the beetroots in a blender with the whole eggs, egg yolk, oil and salt. Puree until smooth.
2. Place the flour in a bowl, add the beetroot puree and salt and pepper. Mix it with a fork until incorporated. The dough should not be wet but it all depends on how much water was in the beetroots. If you think the dough is too wet add a teaspoon of flour at a time until you reach a consistency, which allows kneading.
Knead it by hand for about 10 minutes or until it turns smooth and elastic. Place the dough in an lightly oiled bowl, cover it well and let it rest for 30 min to 1 hour at room temperature.
3. In the meantime, make your filling. Transfer the ricotta, grated parmesan and egg yolk into a cereal bowl. Season to taste with salt and freshly ground black pepper, then cover and set aside until needed.
6. For the green sage sauce, warm the butter in a pan over a low to medium heat. Turn off the heat, leaving the pan on the residual heat. Add the sage and parmesan, stir and leave over the residual heat or reheat when needed.
5. When ready, roll out the dough according to your pasta machine manufacture’s instructions. If you don’t have a pasta machine, you can roll it out by hand with a rolling pin. Roll out two long sheets of pasta about 2 mm thin.
Make sure to flour the dough well after you cut it to prevent it sticking together. Use semolina flour for dusting. Now work quickly!
Lay out the first sheet of dough and place 1 tablespoon of filling, about 1 inch apart, on half the sheet of dough. Brush around filling with water to moisten. Then gently fold the remaining half of the pasta sheet over to cover the the fillings. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares or any shape really. Check to make sure the crimped edges are well sealed before cooking.
Bring a deep pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Cover with sauce.
Bon appetite!

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