Beetroot Ravioli with Sage Butter Sauce


I was looking through an old Feast Magazine and saw this recipe and had to try it while I was on a beetroot roll!

I was able to use fresh sage from my new plant for the sage butter sauce, which i am sure made it taste so much better.

I used 2 x quantities of egg yolk pasta.


1 egg, lightly beaten with 1 teaspoon water for egg wash

Beetroot Filling:
4 small medium or 2 large beetroot bulbs, roasted, peeled and grated
150g ricotta
2 tablespoons Panko breadcrumbs
salt and pepper to season

Sage Butter Sauce:
60g butter, chopped
2 tablespoons fresh sage leaves
grated Parmesan to serve


Make the pasta as per the instructions, separate into 4 portions, wrap in cling film and set aside.


Mix all the filling ingredients in a bowl and refrigerate until needed.

Using one portion of pasta at a time, roll out on a lightly floured surface until about 5 mm thick. Using a pasta machine, starting on the lowest setting and feed through the pasta, making the setting narrower each time, until you have a thin sheet of pasta. I stopped at the setting 8 on my machine.


Cut the pasta sheet in half and brush one half with egg wash. Place heaped teaspoonfuls of beetroot mixture at intervals along the centre of the pasta sheet.

Cover the mounds with the other half of the pasta sheet, using your hands to press around the mounds and remove any air bubbles and seal the pasta together. You can lay the whole sheet over or cut pieces to fit like I did.BeetrootRav2

Using a cookie cutter or knife, cut around the mounds, leaving a 1 cm “skirt” around the ravioli. Set on baking paper while you continue working to help avoid the pasta sticking and then tearing when you try and pick it up to cook it.

Repeat with the remaining pasta sheets and filling until you run out of either pasta or filling.

Set a pot of salted water to boil to cook the ravioli. While it is boiling, make the sauce.

To make the sage butter sauce, melt the butter over a medium heat until foaming. Stir in the sage leaves ad cook for a few minutes until the leaves start to crisp. Keep warm.

Cook the beetroot ravioli in 4 batches. Place in the boiling water for about 4 minutes, they will float to the surface when they are ready. Transfer to a pasta bowl or plate and contine cooking the rest of the ravioli.

To serve, drizzle with the sage butter sauce and sprinkle with Parmesan.BeetrootRav1


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Beetroot Salad



This salad is adapted from one of my favourite sites;

I served it with pan fried lamb steaks that were marinated in a balsamic dressing.

2 tablespoons balsamic vinegar
2 teaspoons brown sugar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil
80g baby rocket
4 pieces marinated red capsicum, sliced
¼ small red onion, halved, core removed, thinly sliced
¼ cup roughly chopped fresh flat-leaf parsley leaves
4 baby beetroot, roasted, peeled and cut into wedges
60g feta cheese, crumbled


Whisk together the balsamic vinegar, sugar, salt and pepper until the salt and sugar dissolve.

In a screw top jar or sealed container, add the vinegar mix and oil and shake vigorously to combine.

Combine the rocket, capsicum, onion, parsley and beetroot in a salad bowl. Dress with the balsamic dressing and toss gently. Serve immediately.


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Beetroot Pickled Eggs

PEggsAs part of the beetroot theme this month I decided to try some pickled eggs.


We have had some lovely summer weather and we are currently enjoying antipasto platters.

This recipe was adapted from Simply Recipes.  I thought pickled eggs might be a nice compliment and I just had to try these when I saw them. I think they would also be great in a salad.


1 beetroot, peeled and roughly chopped into 2cm pieces
1 cup beetroot juice (reserved from cooking the beetroot)
1 cup cider vinegar
¼ onion, sliced
¹⁄³ cup sugar
3 cardamom pods
1 star anise
1 tablespoon Beetroot relish (optional)
6 eggs


Simmer the chopped beetroot in a cup of water, covered, until tender, 30-40 minutes (Or you can cheat and use a small tin of beetroot). Reserve 1 cup the beetroot juice from the cooking, or the juice from tin.

In a medium saucepan, add the vinegar, beetroot juice, onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool while you boil the eggs.

Hard boil the eggs , peel and put in the bottom of a warm, sterilised glass jar. Put the beetroot relish on top of the eggs (optional).

Pour the warm vinegar mixture over the eggs in the jar, covering the eggs completely. Seal and refrigerate.

The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs. Use within 2 months of opening.


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Beetroot Relish



My new favourite thing is beetroot and I am trying it out in a few different ways over the next couple of weeks, so stay tuned.

We had this relish with an antipasto platter and also with lamb burgers. Both were delish!



750 g beetroot, cooked, peeled and grated
1 Granny Smith apple, peeled and grated
1 brown onion, finely chopped
1 cup balsamic vinegar
¾ cup water

¾ cup brown sugar, loosely packed
3 teaspoons yellow mustard seeds
pinch ground cloves
¼ teaspoon allspice
¼ teaspoon ground cinnamon
5 cm piece orange rind
Sea salt and cracked pepper


Wash the beetroot if needed. Place into a saucepan and just cover with salted water. Boil until tender. Remove from pan, cool, peel and grate. NOTE: wear disposable gloves when working with beetroot, so as not to stain your hands.

Fry the mustard seeds in a large saucepan on medium – high heat until they start to pop. Turn the heat down to medium, add the oil and chopped onion and fry until translucent. Add all the other ingredients and stir to combine. Bring to the boil, then simmer with the lid off for approximately 20 minutes.

Spoon into hot, sterilised jars and seal. Refrigerate after opening. The beetroot relish should keep for two months after opening.

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Apple and Raspberry Crumble


We got a lovely container of raspberries at Christmas from mum and the DB loves anything with raspberries in it. After a look on the web I found this gem on and it went down a treat.




You can use any mix of fruit. I used the same crumble topping and did a lovely stone fruit crumble of Apricots, Peaches, Nectarines and Cherries. I might try and apple and blueberry next.




4 granny smith apples, peeled, cored, coarsely chopped
2 tablespoon caster sugar
300g frozen raspberries
2 cups breakfast cereal flakes, crushed (I used Be Natural 5 Wholegrain Flakes)
1 cup rolled oats
½ cup shredded coconut
½ cup brown sugar, lightly packed
¼ cup plain flour
100g butter, diced


Preheat oven to 180°C.

Combine the apple and caster sugar in a saucepan over medium heat until the apple is soft. Remove from heat.


Add the raspberries and gently stir until just combined. Spoon into a 1L capacity ovenproof dish.Cook, covered, stirring occasionally, for 10 minutes or until apple softens. Remove from heat.

Gently stir in the raspberries and put into a lightly greased baking dish.

Combine the flakes, oats, coconut, brown sugar and flour in a medium bowl. Use your fingertips to rub the butter into the flake mixture until just combined. Sprinkle the cornflake mixture evenly over the apple mixture in the dish.

Bake in oven for 20-25 minutes or until the crumble is golden brown.

Serve with vanilla bean ice cream and double cream.


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