1. Using a food processor, blend the eggs, beetroot, and beetroot juice to a smooth consistency.
2. Sift the flour onto a clean work surface and make a cavity in the centre. Pour in the beetroot mixture and start to beat with a fork, gradually incorporating the flour (you may need to add a little more egg if the mixture is too dry). Bring the dough together and knead for 7 minutes until smooth and elastic. Cover with cling film and leave to rest in the fridge for 30 mins.
3. Mix the pasta filling ingredients, breaking up the cheese with a fork, and season with sea salt and freshly ground black pepper to taste.
4. Remove the pasta from the fridge and cut into quarters. Run one piece through a pasta machine, starting with the widest setting and working down to the thinnest. Keep the pasta well-floured to prevent sticking.
5. To make the ravioli, cut a sheet of pasta in half, with two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, 5cm apart, over one sheet. Brush the exposed pasta with a little water. Place the second sheet over the top, pressing the sheets together, expelling any air bubbles.
6. Cut out the ravioli using a round cutter. Arrange in a single layer over trays dusted with semolina. Repeat the process with the remaining dough.
7. Bring a large saucepan of water to the boil and add a generous spoonful of salt. Lower four ravioli into the water using a slotted spoon. Simmer for 2-3 mins until the pasta is cooked through, then remove to a warm plate using a slotted spoon. Repeat with the remaining ravioli.
8. Heat the butter in a frying pan over a medium-high heat. Add the sage and fry until the butter turns nut brown and the sage leaves are crisp. Remove from the heat and spoon in the ravioli, coating with the butter.
9. Divide the ravioli between 4 warm bowls, grate generously with Galmesan cheese and add a little ground black pepper.

Little tip:

Keep the pasta dough covered to avoid it drying out.