Beetroot-top ravioli with fennel and burnt butter

To make the pasta, place the flour and salt into a food processor and turn on the motor. Add the whole egg, then the egg yolks, one at a time, until well incorporated.

Turn out onto a floured surface and knead for a few minutes. Wrap in clingwrap and rest in the fridge for 30 minutes.

Roll out the dough to the width of your pasta machine. Working in small batches, pass the dough through the machine on its widest setting.

Lightly dust one side with flour and fold each end inwards, so they meet in the middle with the floured side on the outside. Press the edges together. Roll the pasta through the machine 4 or 5 times, reducing the setting each time. Cover and set aside until ready to fill.

To make the filling, heat the olive oil in a pan over a high heat. Fry the beetroot tops, broccoli leaves and garlic until wilted and remove from the heat. Allow to cool. Stir through the cheese, egg and crème fraîche, then blend until smooth. Season to taste and add a little olive oil to loosen.

Cut the pasta dough into 3 x 3 cm squares and place ½–1 T filling in the middle of half the pasta squares. Brush the edges with beaten egg and top with the remaining pasta squares, carefully pressing out the air and pinching closed.

Bring a large saucepan of salted water to the boil and drop in the ravioli. Cook for 4–5 minutes, or until cooked through.

To make the sauce, melt the butter in a pan over a medium heat until bubbling and golden. Mix in the herbs and allow to infuse. Remove from the heat and pour over the ravioli.

Cook's note: If you don’t have the time to make ravioli, cut the pasta dough into tagliatelle and fry the filling with the butter sauce and serve on top.

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