Beetroot ravioli

The most beautiful beetroot and ricotta ravioli you ever did see!

I decided to treat myself during my ‘birthday month’ to a new ravioli mould from Costante Imports in Prahran.

We happened to have some leftover beetroot in the fridge so, what else was a girl to do that to test out her new moulds and make a beetroot and ricotta filling to shine through the pasta!

The beetroot filling:

1/2 can sliced beetroot

2 generous tablespoons ricotta

1/3 cup pecorino Romano, grated

About 1/2 tsp fresh nutmeg, grated

1/4 lemon, zested

Salt and pepper to taste

You want to aim for a thick paste that is easily pipe-able into your pasta. Make sure your beetroot and ricotta are drained before you pop them into a blender or food processor.

I made by pasta with a 454g 00 flour to 258g egg (thank you Evan Funke).