I spotted this recipe for beetroot ravioli in the lastest SBS Feast magazine.
Their version was not so rustic...
The filling consists of roasted grated beetroot, ricotta and panko crumbs plus salt and pepper.
I made my pasta with delicious freshly milled wholewheat flour.
It definitely makes a less soft pasta but packed with flavour.
The filling is rolled up in balls.
Top with some more pasta, (yes I know interesting technique, I was having trouble so I tried a few different ways) and attempt to create your ravioli!
They were probably the dodgiest looking ravioli I have ever made, I had to patch them up everywhere....
but a miracle occurred and not one of these little babies burst!
A beautiful burnt butter sage sauce is drizzled over the top and serve.
My daughter was in awe of the beautiful pink innards, she was so excited.
Then had a mouthful....'mum I don't like it'!
Oh well you don't have to like everything but me I loved them, they tasted wholesome, like real food, and rustic!