n  nn n n n n n n n n n Method:n n  n n  n n  n n  n n n n Mix flour with eggs, olive oil and salt in a hard and firm dough then place in  n n n n fridge to rest for a couple of hours.n n n n Wash and boil in salted water the beetroot then drain and peel, shred with n n n n the help of a grater and mix with the ricotta, grated parmesan, melted butter, n n n n nutmeg, salt and pepper. Add little of bread crumb depending on then n n n consistency of the filling.n n n n Roll the pasta dough in 1 sheet, cut in round shapes, brush with water andn n n n place with the help of a spoon small knobs of the filling then fold the twon n n n edges and squeeze tight. Place the ravioli in the fridge ( remembering to turnn n n n up side down the ravioli to prevent to stick on the try).n n n n Boil in salted water for few minute the ravioli then drain.n n n n Melt the butter and cook until golden brown.n n n n Arrange the ravioli in the center of the plate, sprinkle with grated Parmesan,n n n n sesame seeds, chives and top with brown melted butter the ravioli, garnishn n n n with  fried carrots and serve.n n nnn  n