Beetroot Pasta Hearts with Goat Cheese

Filling

• 150 gms – 5 ½ oz. fresh goat cheese
• 200 gms – 7 oz. mascarpone
• 80 gms – ¾ cup Parmigiano Reggiano thinly grated
• salt to taste

Beetroot Pasta Hearts

• 200 gms – 1 ½ cup flour or more as required
• 1 egg
• 75 gms – 2 ½ oz. cooked beetroot

Poppy Seed Butter Sauce

• 80 gms – 5 ½ tbsp butter
• poppy seeds
• salt to taste
• parmigiano reggiano thinly grated to serve