Beetroot Ravioli with Goats cheese

Updated at: Fri, 24 Nov 2023 19:28:49 GMT

Step 1

Place the cooked beetroot into the Thermomix bowl and mix for 5 seconds, Speed 8. Scrape down the sides and repeat 2-3 more times or until finely chopped.

Step 2

Add the eggs and mix for 10 seconds, Speed 7.

Step 3

Add the plain four and mix on Interval Speed (kneading/dough function), 6 minutes.

Step 4

Remove the dough from the bowl and use the extra flour to roll into a ball. Set aside in a bowl and cover with cling wrap for 1 hour.

Step 5

In a clean Thermomix bowl, add the mint leaves and chop for 10 seconds, Speed 6. Scrape down the sides of the bowl.

Step 6

Add the ricotta cheese, goats cheese, salt and pepper. Mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat. Place the mixture into a bowl in the fridge until needed.

Step 7

Divide the dough into 4 equal portions. Roll each portion out into a large thin rectangle (approximately ½cm thick).

Step 8

Place small teaspoons of the cheese mixture onto 2 of the dough rectangles (approximately 1 inch apart).

Step 9

Place the remaining two dough rectangles over the top and press down between the mixture to form small parcels.

Step 10

Use a sharp knife to cut the parcels out and then close each parcels edges with a fork. Place the parcels onto a flat baking tray.

Step 11

Bring a large pot of water to the boil, add the ravioli and cook until they float to the top (it will only take a couple of minutes).

Step 12

Meanwhile, place the butter into a large frying pan and melt until bubbling. Add the sage leaves and stir until crispy. Add the cooked ravioli and stir for 30 seconds to coat.

Step 13

Serve immediately with fresh parmesan cheese.

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