Steps

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• To start our recipe, begin by preparing the egg pasta. Generally, the recipe calls for one egg for every 100 g of flour, so if you need more pasta, adjust accordingly remembering this proportion. I personally prefer using yellow eggs which give the pasta a more vibrant and appealing color. Place the flour in a mound on a pastry board, create a well in the center, pour in the eggs, add the salt, and lightly beat with a fork. Then start kneading the flour into the eggs at the center, trying not to let them spill out of the perimeter. You should obtain a homogeneous and elastic dough. If needed, add a bit of water. Once kneaded, wrap in plastic wrap and let rest in the fridge for half an hour.

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• Now prepare the red dough. Using an immersion blender, purée the beetroot. Place the flour in a mound on a pastry board, create a well in the center, pour in the beetroot purée, and combine until you have a homogeneous and elastic dough. If needed, add a bit of water. Once kneaded, wrap in plastic wrap and let rest in the fridge for half an hour.

  

• In the meantime, prepare the filling. In a bowl, mix the ricotta with the salt and parmesan. Put the filling in a pastry bag and keep it in the fridge until needed.

  Retrieve your two doughs.

  Roll out the pasta, stopping at a thickness that is thin but not too thin, slightly more than that typical of fettuccine, since the ravioli will be quite large and need to hold a generous amount of filling. You can roll out the pasta by hand or, if you have one, with a pasta machine. If rolling by hand, make a single sheet and place the filling on only half, so you can fold the other half over the part with the filling.

  Alternatively, divide each dough in two and roll out, placing the filling only on a first layer of pasta. With a brush or your fingers, moisten the sheet with water around the filling, then take another sheet of pasta, sized to cover the one below. Using your fingers, press the top pasta sheet onto the filling, pushing out any air pockets that may form, then gently press around the edges to seal the two sheets of pasta. Using a heart-shaped cutter, cut out the ravioli. Ensure the edges are well-sealed. If not, slightly lift the top layer, moisten the bottom with a bit of water using your fingers, then reseal. If you decide to cook the ravioli later, place them on a sheet of parchment paper dusted with a bit of semolina to prevent sticking.

  When ready, bring a pot of water to a boil. When the water boils, gently drop in the ravioli and cook, considering that the cooking time will depend on the thickness you rolled the pasta.

  In a pan, melt the butter with the sage. Drain the ravioli al dente and toss them in the pan with the butter.

  Plate your ravioli as you like.