Step by step

1. Add the flour, eggs, beetroot juice and 1/4 teaspoon salt to the bowl of a Stand Mixer fitted with the Paddle Attachment. Mix on speed 1 until the dough starts coming together. Attach the Dough Hook and knead for 4 minutes on speed 2. Add a little bit more flour or juice if the dough is too sticky or dry. Wrap in cling film and let rest in the fridge for 30 minutes.

2. Attach the Pasta Roller Attachment to the stand mixer and turn to speed 2. Feed flattened dough into the rollers to knead. Fold dough in half and roll again. Repeat until dough is smooth and pliable and covers the width of the roller. Lightly dust pasta with flour while rolling. Adjust the thickness and repeat this step until you have reached roller setting 5.

3. Mix the ricotta, parmesan cheese, remaining salt, pepper and the zest of half a lemon until the mixture is smooth. Transfer to a piping bag fitted with a medium piping tip. Use a cookie cutter to take out heart shapes from the rolled out pasta dough. Pipe a dollop of ricotta filling on half of the hearts and use a pastry brush to slightly dampen the outline of the pasta shape. Place another cut out piece of pasta on top and use your fingers to close and seal the ravioli.

4. Boil the ravioli in heavily salted water until they start to float. This will take about 3 minutes. Serve with olive oil, some extra Parmesan cheese and garnish with a few leaves of sage.