Make pasta dough: combine flour, salt, egg, egg yolk, beetroot juice and 2 tbsp. of olive oil. Knead it until you have a smooth dough ball or pop it into your kitchen blender until smooth. Add more beetroot juice if needed. Cover in foil and put into the fridge.
Make filling: Combine ricotta, thyme, parme- san, 1 tbsp. olive oil, lemon zest, thyme leafs, salt & pepper. Mix.
Make Pasta sheets: Run sections of dough through pasta machine from level 0 until level 8. Tip: Grease hands with a few drops of olive oil and rub into each dough slice before you run ito through the machine.
Make Ravioli: Pre-stamp your pasta sheet with the ravioli to mark how many raviolis you can make from that sheet. Place 1/2tsp. of filling on the pre-stamped area. Wet your finger w. water and run it around the stamp. Fold another sheet over your Ricotta hills, make sure as little air as possible is left under that sheet. Press. Now cut the ravioli out with your shape.
Put the ravioli on a baking tray lined with parchment sheet and sprinkled semolina to ensure no sticking..
Make the sauce: Slowly melt the butter on low heat. Pierce a garlic clove with some holes and toos into the butter. Let it simmer along for some extra flavour.
Pull apart all the little herbs and cut them into bite size. Roast your pistachio nuts if they aren’t already roasted.
Fill a pot with water and add 1 tbsp of salt. let it boil then turn heat down to simmering. Cook your ravioli until they float to the top, about 1-2minutes. Drain. Arrange on plate. Pour butter sauce over them. Arrange with herbs, pistachio nuts and grate some parmesan over it.. Serve.
