Beetroot, Sage and Goat’s Cheese Ravioli
Ages ago, I took a stab at Chew Town’s beautiful ravioli recipe, without first stocking up on pasta flour. I was ready to make both batches of ravioli to freeze for later, but instead did my version of a “best of” rav with my 3 favorite ingredients from what I had prepared, and tried my best to find creative ways to eat pureed pumpkin for the next 2 days.
I still have a lot to learn making pasta; due to the lack of dough (and the last lot I tried making being way too doughy), I overcompensated and made them too thin. I also overfilled them since I had so much filling. But they froze well, and I’d do it again, provided I check that I have the right ingredients first.
