Beetroot ravioli with ricotta and mint filling

Ingredients

• Pasta
• 1/4 cup cooked, grated beetroot, cooled
• 1 size 6 (around 60g) free-range egg
• 200 grams tipo 00 flour, plus extra for rolling (or use high grade flour)
• a few pinches salt
• Filling
• 1 1/2 tablespoon olive oil
• 150 medium onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 100 grams free-range streaky bacon, chopped
• 250 grams ricotta
• 2 tablespoons chopped mint
• finely grated zest of 1 lemon
• 1/4 teaspoon salt
• freshly ground black pepper
• Sauce
• 3 tablespoons pine nuts
• 60 grams butter
• sea salt
• 3 tablespoons lemon juice