Beetroot Leaf Ravioli with Ricotta Salata Recipe

Ingredients

• For brushing: eggwash
• Pasta dough
• 300 gm “00” flour, plus extra for dusting (2 cups)
• 3 eggs
• 2 tsp olive oil
• Beetroot leaf filling
• 3 bunches beetroot leaves with stalks
• 200 gm ricotta (1 cup)
• 40 gm finely grated ricotta salata, plus extra to serve (½ cup)
• 1 garlic clove, finely chopped
• Herb sauce
• 80 ml extra-virgin olive oil (1/3 cup)
• 20 gm butter
• 1½ cups (loosely packed) flat-leaf parsley, finely chopped
• ¼ cup (loosely packed) oregano, finely chopped
• 4 anchovy fillets, finely chopped
• 2 garlic cloves, finely chopped
• Juice of 1 lemon