In a medium bowl combine goat cheese, cream cheese, Parmesan cheese, garlic, thyme, salt and egg. Blend with a spatula until incorporated and smooth. Cover and refrigerate until needed.

In a small bowl whisk the beetroot powder and water to create a smooth paste.

On a work surface, place flour and salt in a mound and create a deep well in the centre. Add beetroot paste, eggs and egg yolk into the centre of the well. Reserve egg white for shaping ravioli.

With a fork whisk together the eggs and beetroot paste. Once combined, gradually start whisking some flour into the egg mixture. Use a bench scraper to pull back any eggs or flour that spill out. With hands fold the remaining flour into the eggs until the mixture becomes crumbly.

Work the dough until it is incorporated. Knead the dough with the palms of hands for 5 – 7 minutes until it becomes smooth and elastic. If the dough is too dry add 1 tablespoon of water, if too sticky add a little more flour. Overall the dough should be tough, stiff, slightly dry, but not sticky.

Form the dough into a smooth ball and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes to one hour.

Prepare a pasta rolling machine on a work surface. Lightly flour a large work surface. Cut the dough into 6 equal pieces.

Working with one piece at a time (keep the remaining pieces covered in plastic wrap so they won’t dry out), flatten the piece into an oblong shape so it will fit into the widest roller setting. Very lightly dust the dough with flour and feed it through the widest roller three times.

Set the pasta roller to the next lower setting and feed the length of the dough through one time.

Repeat process setting the roller to the next lower setting each time, rolling once each time, until you reach the lowest setting. The dough will roll into a thin, long sheet. Trim dough as necessary and place strips on the floured work surface. Keep strips completely covered with a tea towel until needed to prevent drying. Repeat this process with remaining pieces of dough.

Whisk the reserved egg white with 2 teaspoons of water until frothy. Prepare two large baking sheets by lining with parchment paper and dust lightly with flour.

Lay out 2 pasta strips, very lightly score one of the strips with a 2 ½” heart cutter across the whole strip, each one 1” apart, for as many as will fit. Place a mounded teaspoon of goat cheese filling in the centre of each scored heart. Lightly brush egg white around the inside edges of each scored heart.

Top with another pasta sheet. Place the heart cutter around the filling, making sure the filling is in the centre of the heart, press and cut through the two layers of pasta. Gently pull the heart away and press and pinch each heart lightly around the edges to ensure they are sealed well. Cover scraps of pasta with plastic wrap to prevent drying.

Re-roll any scraps and make more ravioli until all the dough is used. If desired, make some mini ravioli with a 1” heart cutter. For mini ravioli use just a dollop of goat cheese filling.

Transfer the formed ravioli to the prepared baking sheets and cover lightly with a kitchen towel. Leave covered on the counter for 2 – 4 hours until needed, otherwise freeze the ravioli.

Bring a large pot of lightly salted water to a boil. Keep the water at a simmering boil while you start making the brown butter sauce.

Add butter to a 12” skillet and melt it over medium heat. Keep over medium heat for 2 - 3 minutes while stirring often until the butter starts to bubble and foam.

Continue cooking the butter while stirring constantly until the butter turns golden, brown flecks form and there is a nutty aroma, 2 - 3 minutes. Do not over-brown, remove from heat immediately. Season the sauce with salt, pepper and fresh thyme.

At the same time the sauce is browning, add the ravioli to the pot of boiling water. Bring the water back up to a gentle boil and cook ravioli for 3 - 4 minutes until the ravioli start floating. With a slotted spoon transfer the ravioli to the skillet with the brown butter sauce and toss gently to coat.

Arrange the ravioli evenly onto 4 plates and drizzle the remaining brown butter sauce overtop. Garnish with thyme sprigs and toasted pine nuts.