Dish of the day: Beetroot ravioli

Serves 6

■ 500g pasta dough (see below)
■ Fine semolina to dust

■ 500g beetroot, washed and dried
■ 50ml balsamic vinegar
■ 80g ricotta cheese
■ 2 tbsp freshly grated grana padano or parmesan cheese
■ Salt and black pepper

■ 80g butter
■ 2 tbsp panko breadcrumbs
■ 8 sage leaves, finely sliced
■ 2 handfuls of wild rocket
■ 2 tbsp olive oil
■ ½ tbsp lemon juice
■ 2 tbsp freshly grated grana padano or Parmesan cheese
■ salt and black pepper
You will need to start preparing this recipe the day before you want to serve it.

■ Preheat the oven to 200C/fan 180C/ Gas mark 6. Wrap the beetroot in foil and bake in the oven for 2 hours. Remove and leave to cool then open the foil. Peel the beetroot, then cut into small squares. Transfer to a food processor and pulse in three short bursts. Pour all the flesh out on to a clean tea towel or a double layer of muslin. Close it in a bundle and place in a colander set over a bowl. Cover the bundle with a plate and weigh it down with a 2kg weight. Place in the fridge overnight.

■ The next day, pour the beetroot juices into a small pan. Add the balsamic vinegar and place over a low heat to reduce to a syrup-like consistency. Watch it carefully as it will burn easily. When ready, pour into a small container. Place the beetroot flesh in a mixing bowl with the ricotta, grana padano and a third of the beetroot juice reduction. Season with salt and pepper and mix well.

■ Roll the pasta dough using a pasta machine. Start with the machine at its thickest setting and pass the dough through the rollers. Repeat several times, decreasing the setting and dusting the pasta with flour between each pass to prevent it from sticking to the rollers. Keep passing it until you have a very thin regular sheet, about 2mm thick. Place the pasta on a floured work surface.

■ Transfer the filling to a piping bag and pipe balls of filling (about the size of a small cherry tomato) about 4cm apart over half the pasta sheet, then gently fold the other half back over it. Take a 3cm cookie cutter and, using it upside down (the blunt not the cutting side), press down lightly over each mound to perfect the shape. Then with a 4.5cm cookie cutter, cut out each raviolo. Lift the excess dough away. Lightly dust a tray with semolina then, using a metal spatula, carefully transfer the ravioli to the tray.

For the garnish, heat 30g of the butter in a small frying pan and fry the breadcrumbs until golden and crisp.

■ Melt the remaining 50g of butter in a small pan with the sage. Heat until the butter starts to foam. Watch it carefully and as soon as it turns light brown, remove it from the heat and set aside.

■ Toss the rocket with the olive oil, lemon juice and seasoning. Place in the middle of each serving plate. Sprinkle the salad with the fried breadcrumbs and some grated grana padano.

Bring a deep pan of salted water to the boil. Meanwhile, gently reheat the sage butter. Cook the ravioli for 3 minutes, until they float, then drain carefully. Immediately toss the ravioli in the sage butter.

■ To serve, arrange the ravioli around the salad, drizzling it with a some of the butter. Finish the dish by drizzling over the remaining beetroot juice reduction. Serve immediately.

Bistrot Bruno Loubet, 86-88 Clerkenwell Road, EC1M 5RJ. For further information or to book, call 020 7324 4455

Makes about 500g

■ 500g 00 Italian flour plus extra to dust
■ 2 eggs
■ 6 egg yolks
■ 1 tbsp olive oil

If you don’t have a pasta machine, you can use a rolling pin to roll your dough – you will just need a lot of patience.

Place the flour on a work surface and form a well in the centre. Place the eggs and yolks in a bowl with the oil. Whisk well with a fork then pour into the middle of the well. Slowly, using the tips of your fingers, bring the flour into the centre and mix until the dough comes together. Lightly flour the work surface and knead the dough with the palms of your hands until it becomes smooth and silky. Make a ball with the dough, then flatten a little. Wrap in cling film and place in the fridge to rest for at least 1 hour. The dough is then ready to use.