Homemade Beetroot Ravioli stuffed with Ticklemore Goats Cheese

In Recipes, Ticklemore by Greg

Prep Time 45 minutes
Cook Time 9 minutes
Servings 4 people


Beetroot Pasta

  • 250 g 00 Pasta Flour
  • 1 Egg
  • 2 Egg Yolks
  • 40 g Beetroot juice

For the Filling:

  • 100 g cooked beetroot sliced thinly (2 mm)
  • 200 g Sharpham Ticklemore Goats cheese grated
  • 150 g ricotta
  • Sprinkling of nutmeg
  • 3 tbsp Sea salt
  • 100 g butter
  • Bunch sage leaves


To make the pasta dough:

  • Place the flour into a bowl and make a well
  • Pour in the beetroot juice and add the eggs and egg yolk
  • Using a fork mix the eggs, juice and flour together so it forms a rough dough.
  • Take the rough dough out and knead the dough into a smooth ball.
  • Put the dough in the fridge wrapped in cling film

To make the filling:

  • 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.