Welcome autumn and winter with this Beetroot Ravioli with Matcha. 

To prepare the pasta dough, heap the flour on a work surface and make a well in the centre. Place 2 tsp olive oil and 150 ml beetroot juice in the well and whisk with a fork. Stir into the flour until the dough comes together. With your hands, knead the dough until it is elastic and smooth. Wrap into cling film and leave to cool in the fridge for about 20 minutes.

Roll out the dough as thin as possible, either on a floured work surface or with a pasta machine. Cut the dough into two equal sheets.

Toast the pine nuts in a dry pan until golden brown. Mix with all the other ingredients for the filling, place in a blender and blitz to a smooth paste. Season with salt.

Place the filling by teaspoons on one of the dough sheets, 3 cm apart from one another. Brush some water onto the sections of dough between the filling. Cover with the second dough sheet and press firmly around the heaps to seal the rim. Cut out square ravioli with a ravioli cutter and place them on the floured work surface.

Melt the margarine in a pan. Sift KISSA Matcha Beauty  into a bowl. Add 1 tbsp of melted margarine and froth with a bamboo whisk. Pour the Matcha essence into the pan and stir into the margarine. Add the sage and leave for 5–8 minutes to infuse the margarine with the aroma of the sage.

Bring water and 200 ml beetroot juice to the boil, add some salt and the ravioli. Allow to cook for 1–2 minutes until they come to the surface, then remove using a slotted spoon and transfer to an oiled parchment paper. Drizzle with some olive oil to prevent them from sticking together.

Divide the ravioli between plates, add the Matcha margarine, top with sage leaves and serve.