Beetroot ravioli

Making ravioli is not a big deal; it’s fun. Don’t worry if you muck up a few - just rescue the stuffing and have another go. You cannot help but feel a sense of achievement when you stare down lovingly at your work. This is my favourite filling, for the showy colour as well as the taste of fresh beetroot.

You can add juice to the pasta dough for drama but, once cooked, the colour will fade, so despite the picture, I have left it out of the recipe.