Beetroot and Goat Cheese Ravioli

Mix the beetroot with the goat cheese, half the Parmesan, salt and black pepper until smooth. Chill for 15 minutes if the mixture is soft.

Lay the pasta sheets on a lightly floured surface. Put a teaspoon of filling in the centre of each square, brush the edges with beaten egg, then cover with another square of pasta.

Press firmly around each mound to remove air, then cut into neat ravioli and crimp the edges with a fork. Keep the finished ravioli under a lightly floured tea towel.

Bring a large pan of salted water to a gentle boil. Cook the ravioli in batches for about 4 minutes, until tender and floating, then lift them out with a slotted spoon.

Melt the butter in a frying pan over medium heat. Add the sage leaves and cook until the butter smells nutty and the sage is crisp.

Toss the ravioli gently through the sage butter, adding a splash of pasta water if needed. Serve with the remaining Parmesan.