Start by peeling and cooking the beetroot until it is tender. Once cooked, let it cool, then blend it into a smooth puree.

In a large mixing bowl, combine the beetroot puree with flour, egg, and a pinch of salt. Mix until it forms a dough. You may need to adjust the flour amount to get the right consistency.

Place the dough on a clean surface and knead it for about 5-10 minutes until it's smooth and elastic. Wrap it in cling film and let it rest for 30 minutes.

While the dough is resting, mix the ricotta and Parmesan cheese in a bowl. You can add a little pepper for extra flavor. Combine well and set aside.

Once the dough has rested, divide it into two equal parts. Roll out one part as thin as possible using a rolling pin or pasta machine. Dust with flour to prevent sticking.

Cut out small circles from the rolled dough, about 7-8 cm in diameter. Place a small spoonful of filling in the center of each circle.

Fold the dough over to create a half-moon shape. Press the edges together firmly to seal them. You can also crimp the edges with a fork for decoration.

Bring a large pot of salted water to a boil. Add the Fiorelli and cook for about 4-5 minutes or until they float to the surface.

While the Fiorelli are cooking, melt the butter in a frying pan. Add the sage leaves and cook for a couple of minutes until the butter is golden brown and the leaves are crispy.

Once the Fiorelli are done, drain them in a colander. Add the Fiorelli to the sage butter and gently toss them so they are coated in the butter.