Beetroot Ravioli

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  Step 1

  Place the pasta flour in a bowl and make a well in the middle. Blend two beetroots with their own juice into a smooth puree and pout it in to the well. Crack the two eggs in to the well and combine with the flour using a fork until a thick dough forms. Knead the dough and then leave to rise for 30 minutes.

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  Step 2

  Meanwhile make your filling by mixing together goats cheese, half of the toasted sliced almonds, lemon juice, herbs, paprika and season with salt and pepper to taste.

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  Step 3

  Roll the pasta dough through a pasta maker and then use a circular cookie cutter to cut circles from the pasta. Place a spoonful of the filling in the center of your pasta circles, add a small spoonful of red onion chutney, brush around the outside of the pasta circle with water and then place a second circle on top.

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  Step 4

  Use a fork to press around the edges of the pasta and repeat to make the rest of the remaining ravioli. Place a large pan of water on to boil.

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  Step 5

  Melt the butter in a frying pan until golden with two bay leaves and then add the remaining toasted almonds and a splash of olive oil and balsamic vinegar before removing from the heat.

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  Step 6

  Cook the ravioli in the pan of boiling water for around 3 minutes before draining.

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  Step 7

  Serve the ravioli hot, drizzle the sauce on top and sprinkle with dried herbs, sea salt and freshly ground black pepper.

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