Courtesy of Anne B. My beetroot–ricotta mixture was quite solid, and would actually work well as a filling for ravioli or cannelloni. It’s not really a sauce, as it’s too thick to coat the pasta, but it’s perfect for scooping up with some chunky pasta shapes. If you want it runnier, try adding some milk. Serves 2.
two or three beetroots
half a tub of ricotta
pasta
thyme (fresh or dried)
Loosely wrap the beetroots in foil with some olive oil and thyme and roast in a 220°C oven for about 45 minutes. When cooled slightly, boil the pasta. Peel and roughly grate the beets, then heat up in some olive oil with more thyme, salt and pepper (some ground coriander and/or fennel seeds work well too). Stir in the ricotta, which will turn the whole thing a truly obnoxious shade of pink, and serve with (or inside) the pasta.