Cheese Ravioli

Ingredients

• Ready-made pasta dough made with 1 cup refined flour 
• Pink pasta
• 1 cup refined flour (maida) + for dusting
• 2 tablespoons boiled beetroot puree
• Salt to taste
• 2-3 teaspoons olive oil + for drizzling
• Stuffing
• ½ cup feta cheese
• 1 tablespoon chopped pickled red jalapenos
• Crushed black peppercorns to taste
• Salt to taste
• 2-3 sprigs of fresh thyme
• Sauce
• 2 teaspoons butter
• 2 teaspoons refined flour (maida)
• A large pinch of saffron
• 1½ cups milk
• Crushed black peppercorns to taste
• Salt to taste
• Tossing
• 1 tablespoon butter
• 3-4 fresh sage leaves
• Garnish
• 4-5 cherry tomato quarters
• Micro greens as required
• Roasted pinenuts as required
• Edible flowers as required 

Method

1. To make the pink pasta dough, take refined flour in a large bowl. Add beetroot puree, salt and olive oil and mix well. Add ⅓ cup water, mix and knead into a stiff dough. Cover and set aside for 10-15 minutes.
2. To make stuffing, combine together feta cheese, pickled red jalapenos, crushed black peppercorns and salt in another bowl. Pluck the leaves of fresh thyme and add to the mixture and mix till well combined.
3. To make sauce, heat butter in a non-stick pan. Add refined flour, mix and cook for 1-2 minutes. Add saffron and mix. Add milk, mix and cook till the mixture thickens.
4. Add crushed black peppercorns, salt and mix well.
5. To make the pasta, take a portion of the pink dough and shape it into a ball.
6. Dust the worktop with some refined flour and roll the dough into a rectangular sheet. Similarly, roll out a portion of the ready-made white dough as well. Leaving one inch from the top and bottom, roll a lattice pastry cutter over this one. Gently separate the layers. 
7. Brush some water over the rolled pink dough and place the white dough on top and press it. Dust some refined flour and roll it into a thin sheet. Trim the edges and halve the sheet vertically. Place it upside down in a way that the pink side is facing upward. Place small portions of the stuffing at equidistance, apply some water around the stuffing and fold the sheet in half, press the edges to seal the stuffing. Cut into squares.
8. Apply some water on one side of the square, bring the edges to the centre and pinch to seal.
9. Bring sufficient water to a boil in a deep pan. Add salt, drizzle a little olive oil and gently slide in the ravioli and cook for 3-4 minutes. 
10. Drain the ravioli once cooked.
11. Heat butter in a non-stick pan. Add sage leaves and mix well. Add the ravioli and gently toss. 
12. Arrange the ravioli in a circle on a serving plate, garnish with cherry tomatoes, micro greens, roasted pine nuts and edible flowers. Pour the saffron sauce in the centre of the circle and serve hot.