Beetroot Ravioli with Blue Cheese, Walnut and Spinach filling

As I've not been working of late, I wanted to make a dish with things that I had in the fridge already so as to save a bit of money. I had some beetroot and pasta flour and so decided to make some bright pink pasta as a bit of fun.

Using Gina Steer's pasta recipe from her book, The Pasta Machine Cookbook, I made my pasta. I then wrapped it in clingfilm and placed in the fridge for about an hour to cool.

After making the filling (see below), Billy and I set up our pasta machine and rolled out the pasta until we got to the smallest setting.

We decided to cut out the ravioli shapes first, fill them and then put the top layer on, brushing on some water around the edges of the filling in order to glue the two layers together.

We cooked them for around 4 minutes until al dente, and served them with a horseradish butter. Delicious. Next time I am going to add even more beetroot as it did loose a bit of colour during the cooking process.

Recipe (serves 4):

Pasta:
See my related links for the pasta recipe from the Pasta Machine Cookbook

300g flour
3 eggs
1 tablespoon olive oil
Pinch of Salt
Beetroot, pureed

Filling:
20g crushed walnuts
40g blue cheese
125g ricotta cheese
1 bag fresh greens- I used spinach, watercress and rocket. cook and drain thoroughly so that there is no water left in them.
Salt and pepper to season

Horseradish Butter:
Large knob of butter
Half a crushed clove of garlic
2 tablespoons of hot horseradish sauce
Squeeze of lemon and a bit of zest.
 Bring all of these ingredient to a sizzle and sizzle until a golden colour. Pour over the pasta once cooked with some more crushed walnuts.