Ingredients
| 8 small beetroots |
| 2 large potatoes |
| 1 cup ricotta cheese |
| 1 clove garlic |
| ½ cup parmesan cheese (grated) |
| 125 g unsalted butter |
| 20 whole sage leaves (fresh) |
| 1 whole white pepper |
| 1 pinch sea salt |
| 500 g plain flour |
| 5 whole eggs |
Preparation
Read full directions on Table Twenty Eight at https://tabletwentyeight.com/2014/09/17/beetroot-ravioli-with-sage-brown-butter/
