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1
In a food processor, process beet. Add egg and process for 30 seconds. Scrape down the bowl and sprinkle in flour and a few pinches of salt. Pulse 12-14 times, until mixture looks like small beads. Turn out onto a piece of parchment paper and shape into a fat log, using paper to help. Enclose dough loosely in paper and let rest at room temperature for 30 mins.
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2
Meanwhile, to make the filling, heat oil in a small saucepan over medium heat. Cook onion and garlic, covered, for 10 mins, until completely soft and just starting to brown. Let cool. Fry bacon until crisp and golden. Drain on paper towels. Let cool then chop finely.
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3
Combine ricotta, onion, garlic, bacon, mint and lemon zest. Season. Transfer to a piping bag.
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4
Divide pasta dough into 2 portions. Wrap up 1 portion. Lightly dust remaining dough with flour and flatten. Roll through a pasta machine until the second-to-last setting. Lay dough out on a lightly floured work surface and punch with a 3 inch cutter.
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5
Pipe a small amount of filling in the center of each round. Lightly dampen edges then fold over, pressing edges to seal. Transfer to a tray lined with parchment paper. Repeat with remaining dough. Dry ravioli at room temperature, turning every 30 mins.
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6
Cook ravioli in simmering salted water for 4-8 mins, until al dente. Drain.
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7
Meanwhile, to make the sauce, melt 1/2 tbsp butter over medium heat. Toast pine nuts until lightly golden. Transfer to a plate and sprinkle with sea salt.
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8
Add remaining butter to pan. Cook until lightly browned. Add lemon juice and swirl to combine. Remove pan from heat and add pine nuts. Pour over ravioli and toss gently to coat. Serve immediately.
