Ingredients
- 340 g (12 oz) jar of baby beetroot (beets) in sweet vinegar
- 40 g (1 1/2 oz/ 1/3 cup) grated parmesan cheese, plus extra shaved parmesan, to serve
- 250 g (9 oz/1 cup) ricotta cheese
- fine polenta, for sprinkling
- 750 g (1 lb 10 oz) fresh lasagne sheets (or 4 fresh lasagne sheets)
- 200 g (7 oz) butter, chopped
- 3 tablespoons torn sage leaves
- 2 garlic cloves, crushed
Method
1. Drain the beetroot, then grate into a bowl. Mix in the parmesan and ricotta.
2. Line a tray with baking paper and sprinkle with polenta.
3. Lay a sheet of pasta on a work surface. Place evenly spaced tablespoons of the beetroot mixture on the pasta to give 12 mounds (four across and three down). Flatten the mounds slightly. Lightly brush the edges of the pasta sheet and around each pile of filling with water. Place a second pasta sheet over the top and gently press around each mound to seal and enclose the filling. Using a pasta wheel or sharp knife, cut the pasta into 12 ravioli, and set them on the prepared tray. Repeat with the remaining filling and pasta to make 24 ravioli. Gently remove any air bubbles after cutting so they are completely sealed.
4. Cook the ravioli in a large saucepan of rapidly boiling salted water until al dente. Drain well, divide among shallow serving bowls and keep warm.
5. Cook the butter in a pan for 3 minutes, or until golden brown. Remove from the heat, stir in the sage and garlic and spoon over the ravioli. Top with shaved parmesan and serve.
