Beetroot Feta Ravioli

• 100g soft goat cheese
• 200g cooked beetroot, mashed
• 3 tbsp fresh chives snipped fine
• 1 tsp chopped preserved lemon
• 20g chives, finely chopped
  

Garnish

• 1/2 C good quality extra virgin olive oil
• semi dried tomatoes
• 1/2 reduced red wine syrup

Method
For filling, combine the beetroot, goat cheese, chives and preserved lemon in a food processor. Pulse until just combined. Adjust seasoning. Chill.

Roll pasta out through machine to second last setting. Place large teaspoons of filling onto pasta at intervals approx 3cm apart. Brush lightly around with water, then carefully place a second sheet of pasta on top.

Using a cookie cutter, shape the ravioli to seal, then carefully cut to desired shape. Place on tray dusted with flour, chill until required.

To serve blanch the ravioli in plenty of salted boiling water and cook till al
dente. Remove with a slotted spoon into a bowl. Season with salt and
pepper, drizzle over the EVOO.

Arrange some cubes of beetroot and cherry tomatoe halves in the centre of bowl. Sprinkle over fine grated grated parmesan and drizzle over a little more good quality EVOO and the red wine syrup. Serve.

Garnish with small watercress tips or micro herb salad as per the photo.

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