Name: Beetroot ravioli
Prep time: 10 min
Cook time: 130 min
Ingredients: 400 g beetroot (scrubbed clean); 100 g ricotta; 1 tsp salt; 40 g parmesan (grated); 1/2 lemon (zested); 500 g 00 flour; 6 large egg yolks; 2 large eggs; 1 tbsp olive oil; plenty of semolina for dusting and rolling; 80 g butter; 1 tbsp extra virgin olive oil