Pasta hearts with Raclette cheese and beetroot filling

Ingredients

• 120 g Raclette cheese without rind, cut into fine cubes
• 200 g ricotta
• 120 g cooked beetroot, peeled and cut into large pieces
• 1-2 cooked beetroots, sliced to cut out small hearts
• 1/2 tsp salt
• ground pepper
• a little garlic powder
• 500 g pasta dough (ready-made), 2 rolls
• 1 egg white for coating
• 4-5 tbsp fine olive oil
• 1/2 bunch sage leaves