Ingredients for 4 people:

• 28g golden Baby beetroot
• 40g Beetroot leaves
• 24g Grana Padano

Wash the beetroot thoroughly and cut off any leaves. With the skin on, place in a large pot with cold water and salt and bring to the boil. Cook for 30 minutes and let them cool down. Remove the skin and put into a blender. Pour the mixture into chinoise lined with a muslin cloth and drain overnight.

Red beetroot pasta dough

• 300g 00 Flour
• 300g Semolina flour
• 150g Red beetroot puree, drained
• 50g Red beetroot powder
• 160g pasteurised eggs

Mix the above ingredients together in a mixer for 20-30 minutes until the dough is smooth.

Beetroot crouton

• 120g Red beetroot puree
• 30g Caster sugar
• 3 Eggs
• 100g 00 Flour
• 120g Vegetable stock

Blend together the above ingredients. Pour the liquid into a siphon and place in the fridge for one hour. Spray the liquid into a plastic cup filling until it is half full. Place in microwave on full power for 15-18 seconds. Remove from the plastic cup and cut the sponge like mixture into three pieces. Place them on a tray and leave in the oven for half an hour at 80 degrees.

Pickled golden baby beetroot

• 250g golden Baby beetroot
• 1 Bay leaf
• 1l Filtered water
• 1 T Honey
• 7 Juniper berries
• 1l White wine vinegar

Wash the beetroot thoroughly and cut off any leaves. Mix the remaining ingredients together in a large pot and bring to the boil. Add the beetroot and cook for 4 minutes. Once they are cooled down, remove the skin.

Pasta filling

• 500g Smoked burrata
• 30ml Double cream
• 50g Grana Padano, grated
• a pinch of Chives
• 0.5g Nutmeg
• 50g Smoked ricotta
• 500g fresh ricotta
• S&P to season

Mix the above ingredients together in a bowl. Pour into a piping bag and place in the fridge for service. Using a pasta machine, stretch out the dough into 0.5mm thick sheets. Then cut with a stainless steel rings into circular shape.

Divide the pasta dough into quarters. Work with one piece at a time and keep the other pieces covered. Run the dough through the pasta roller on progressively thinner settings until you have a sheet of 0.5mm thickness. Cut the sheet into rounds using a 3" round cutter, spacing the rounds as close together as possible. Gather the scraps into a ball and put them with the remaining pieces of dough to re-roll later.

Brown sage butter

• 40g butter
• 2 sage leaves
• 5 pistachios, skinless

Heat a thick-bottomed skillet on medium heat. Add the butter whisking frequently. Continue to cook the butter. Once it has melted add the sage leaves and pistachios. As soon as slightly browned specks begin to form at the bottom of the pan, remove from heat.

For each portion, take 5 rounds of pasta. Remove the piping bag from the fridge and pour approximately 25-30g of filling in the middle of each round of pasta. Dip your finger in the bowl of lukewarm water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet- shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolling the scraps. Lower the tortelli into pasta boiler and cook for 3 minutes with 3 cleaned beetroot leaves.

Cut each baby beetroot into 6 wedges. To serve, grate some Grana Padano at the bottom of the plate and place the tortelli on top. Grate some Grana Padano over it and place the beetroot wedges and leaves around. Pour brown butter on top and decorate with sage leaves and pistachios. Spread some beetroot crumble on top and sprinkle with a little balsamic vinegar.