Put the Ricotta, grated Tickelmore and nutmeg into a bowl and mix.
Take the dough out and cut in half (it’s easier to roll in two halves).
Roll the dough out, turning the sheet over each time you roll. Until the sheet is super thin and you can see your hand through it when you hold it up to the light.
Using your cutter cut out the pasta sheets.
1. Pick up a cut pasta sheet shape.
2. Put the thin slice of beetroot in the middle and then put a teaspoon of cheese mixture on top.
3. Using a little beetroot juice or water use your finger to go round the edge of the pasta shape
4. Place another pasta shape on top and using your finger and seal the ravioli parcel.
Repeat Steps 1 to 4 until you have created all your pasta shapes.
Boil a large saucepan and add 3 tsp on sea salt.
Put the ravioli into the water, bring to the boil. The pasta will be cooked when the pasta floats to the top of the water.
Melt the butter and the sage in a small saucepan.
Drain the pasta.
Add the butter and sage and top with some grated Ticklemore enjoy.