Beetroot ravioli with ricotta and mint filling

1.Put the beetroot in a food processor and whizz briefly. Add the egg and whizz for 30 seconds. Scrape down the bowl and sprinkle over the flour and salt. Pulse 12 to 14 times until the mixture looks like small beads.

2.Tip it onto a large piece of baking paper and use the paper to squash and mould it into a fat lozenge shape. Enclose the dough loosely in the paper, then let it rest at room temperature for 30 minutes.

3.Divide the dough in two. Keep one half wrapped while you work on the other half.

4.Flour the half you’re using well and press it flat to fit the width of the rollers of a pasta machine. Roll through the machine several times, folding it in three after each roll and flouring as needed to prevent sticking, until the dough is smooth. Then roll it through the machine, adjusting the setting of the rollers after each roll, making them closer together to make the dough thinner.

5.When the dough starts getting long and difficult to manage, cut it in half and set one half aside. Roll one half to the second-to-last setting on your machine, keeping it well floured, then cut with a 7cm cutter.

6.Put a small amount of filling in the centre of each round, lightly dampen the edges of the dough, then fold over and press the edges to seal. Dab any damp patches with flour. Check that the edges are tightly sealed. Transfer to a tray lined with baking paper.

7.Finish rolling out the rolled dough you set aside, cut into rounds, stuff and seal. Then repeat the procedure with the remaining wrapped dough. Dry the ravioli at room temperature away from steam, turning every 30 minutes or so to ensure they don’t stick.

8.To make the filling, put most of the oil, and the onion and garlic in a small saucepan, cover with a lid and cook gently for about 10 minutes until completely soft but only just starting to colour (watch the heat). Cool. Fry the bacon in a small pan in a slick of oil until crisp and golden. Tilt the pan, drain, scoop off the bacon and transfer it to a plate lined with paper towels. Cool, then chop finely.

9.Mix the ricotta, onion, garlic, bacon, mint, zest, salt and pepper until smooth. This filling can be made a day ahead.

10.To cook the ravioli, place it in a large, wide saucepan of gently bubbling salted water – a galloping boil will cause the ravioli to split. They will take between 4-8 minutes to cook, depending on how dry they’ve become. When ready, drain and tip into a heated bowl.

11.Once the ravioli are in the pot, make the sauce. Fry the pine nuts in a smidgin of the butter in a small frying pan until pale golden in colour. Transfer to a plate and sprinkle with sea salt (you could fry these ahead if you prefer).

12.Add the rest of the butter to the pan and cook until it’s browned – it should look quite dirty. Pour in the lemon juice. Everything should hiss and sizzle immediately. Remove the pan from the heat, add the pine nuts, and pour over the ravioli. Toss gently and serve immediately.