Home Made Ravioli with Crispy Sage, Asparagus and Rocket- FITTTTTT RECIPES TO COME

Beetroot Pasta-

80g cooked Beetroot (BULLSHIT!! It doesn't make the pasta dark enough If there's a secret to this let me know??? I added triple the amount but then had to counteract this with flour so the pasta was dry enough)

300g of '00' flour or pasta flour

2 Eggs

1 Egg Yolk

In a bowl add the flour then make a well in the centre, add eggs and beetroot thats been blended together- then stir in with a knife until it all comes together.

Once in a rough ball, kneed together with your hands until smooth 

-This should take between 5/10mins

-There shouldn't be any cracks or crumbling 

-Let it rest for 20mins then kneed again.

When rolling it should be almost transparent - add salt to the water when cooking.

Use a mug or glass cut into circles

Make sure your mixture is well seasoned.

I used a Danish cows cheese with cumin seeds (it was a gift) and added spinach with salt, pepper and nutmeg- YUM

Garlic, Sage, Cream & Asparagus Sauce

Crush then finely slice the garlic- 3 cloves

Tear up the sage leaves, bash them with your fist or end of knife so they're more flavoursome

Add asparagus and cook on a low heat for a couple of minutes

Then add cream, black pepper and half a vegetable stock cube, add a dash of water too.

Simmer for 10/15mins- Mix in rocket leaves or serve over them.

YUM

REALLY YUM

SO YUM

Oh and add grated parmesan

OBSESSED with the colours in this dish...and I added broad beans too, forgot that!! Just frozen ones I found in the freezer.

MY DREAM MEAL

Oh and don't forget- fry a couple of sage leave in a tiny bit of oil to garnish

AND THIS WAS A USED BOWL!! THAT GOOD :-)