Beet Ravioli
		Servings: 4
Amount	Measure	Ingredient
4	ounces	Durum wheat
2	ounces	Semolina
1/2	ounce	Olive oil
1	tbsp.	Beet powder
1	pinch	Salt and Pepper
1	large	Whole egg
	as needed	Water
1 1/2	ounces	Sweet potato, brunoise
1	ounce	Butter
1/2	ounce	Goat cheese
1/2	ounce	Chive, finely chopped
1	sprig	Sage, rough chop
Preparation: Combine flours, beet powder and salt and pepper thoroughly. Make a pool in the center of the flour and add egg and olive oil. Slowly incorporate the egg into the flour until all is combined. If mixture is still dry add small amounts of water until mixture pulls together completely and comes away clean from the bowl. Chill.

Clean and cut sweet potato. Cover with water in a small pan, boil until pan is dry, remove sweet potato and blend with butter, goat cheese, chives, salt and pepper to taste. Chill.

Roll out pasta in machine to 1 1/6" thickness. Cut four pieces in to teardrop shape, rub pasta with eggwash. Place four half-ounce portions of tilling on the sheet. Cover each portion with one teardrop and cut out tilled ravioli. Fork edges. Blanch. Toss in olive oil, sage, salt and pepper, sauté until tender.