1 batch fresh egg pasta dough (see recipe)
70g canned baby beetroot
1 egg, plus 1 egg yolk
200g ‘00’ flour
50g semola flour (superfine semolina)
250g ricotta
50g goat’s cheese
20g finely grated parmesan
1 tablespoon lemon juice
salt and pepper to taste
115g unsalted butter, softened
4 garlic cloves, minced
40g finely grated parmesan
½ cup fresh herbs, chopped (I used parsley, thyme and rosemary)
a pinch of salt, to taste
1 x 450g can sliced beetroot
olive oil
½ cup pistachios, roughly chopped

I’m not going to lie, this is a real labour of love; but I promise you it is not hard at all, it just takes some time. When making something like this with multiple doughs, a filling plus different elements for plating, I try to think of some shortcuts. Here, instead of roasting beetroots which would add even more time, I opt for canned beetroot. If you don’t have a mould, use the dough to make any kind of ravioli you like. For information on the pasta moulds Emilie uses, see Design Files.

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1.Make the fresh egg pasta dough and set aside to rest.
2.Make the beetroot dough by blending the beetroot with the eggs until smooth (I use a smoothie maker, but a stick blender or processor will work as long as no chunks of beetroot remain).
3.Make the pasta dough exactly the same as the fresh egg dough by making a well in the flour and mixing in the beetroot/egg mixture. Set aside to rest.
4.Make the filling by blending all the ingredients together and placing them into a piping bag (or a sealable bag with the corner trimmed).
5.Once the doughs have rested for at least 30 minutes you can start to assemble. Divide each dough into four batches.
6.Working with a quarter of the beetroot dough, roll it to setting 6 on a pasta roller, then cut out a variety of different- sized circles: I do a mix of 5cm, 3cm and 1½ cm circles but use whatever you have – cookie cutters, piping bag tips or just freehand some shapes.
7.Place them on a tray lined with baking paper and cover with a wet tea towel.
8.Roll out a quarter of the yellow dough to setting 6, then place the pink shapes all over the yellow sheet, in whatever pattern you like.
9.Press them lightly into the dough then roll gently with a rolling pin, dust with flour and roll through the roller at setting 4 then through each setting up to setting 7 (that is the second to thinnest on my machine).
10.If using a mould, cut squares of dough slightly bigger than the mould.
11.Dust the front of the pasta liberally with flour then lay it over the mould, face down.
12.Use your fingers or a pastry brush to press the dough down into the hollows of the mould, then pipe in the filling.
13.Place the second sheet of dough on top, face up, and gently roll with a rolling pin then flip it over and press as hard as you can.
14.Lift the mould off and cut round the edges.
15.Repeat with the remaining batches of dough.
16.If you don’t have a mould, simply cut out circles of dough, put a dollop of filling in the middle then fold it in half and seal the edges.
17.The ravioli can be kept on the kitchen bench under some plastic wrap for 20-30 minutes, or on a tray lined with baking paper and heavily dusted with coarse semolina and stored in the fridge (but I find fresh pasta gets quite sticky in the fridge).
18.I usually make them a day ahead then freeze them open on a tray then transfer to a container to cook from frozen.
19.To make the herb butter, mix all the ingredients together then form into a log with plastic wrap and refrigerate.
20.Heat the oven to 180°C.
21.Arrange the beetroot slices on a tray, brush with olive oil and season with salt and pepper before roasting in the oven for 15 minutes.
22.Melt the herb butter in a frying pan.
23.Bring a pan of water to the boil and salt it liberally. Cook the ravioli for 2½ minutes.
24.Transfer them straight into the butter and let them gently simmer for a minute.
25.Serve 1-2 per person on top of the roasted beetroot slices and scatter the chopped pistachios around.

Recipes & food styling Emilie Pullar / Photography Tony Nyberg / Art direction Fiona Lascelles