Place the cooked beetroot into the Thermomix bowl and mix on Speed 8, 5 seconds. Scrape down the sides and repeat 2-3 more times or until finely chopped.
Add the eggs and mix on Speed 7, 10 seconds.
Add the plain four and mix on Interval Speed (kneading function), 6 minutes.
Remove the dough from the bowl and use the extra flour to roll into a ball. Set aside in a bowl and cover with cling wrap for 1 hour.
In a clean Thermomix bowl, add the ricotta cheese, goats cheese, mint, salt and pepper. Mix on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat. Place the mixture into a bowl in the fridge until needed.
Divide the dough into 4 equal portions. Roll each portion out into a large thin rectangle (approximately ½cm thick).
Place small tablespoons of the cheese mixture onto 2 of the dough rectangles (approximately 1 inch apart).
Place the remaining two dough rectangles over the top and press down between the mixture to form small parcels.
Use a sharp knife to cut the parcels out and then close each parcels edges with a fork. Place the parcels onto a flat baking tray.
Bring a large pot of water to the boil, add the ravioli and cook until they float to the top (it will only take a couple of minutes).
Meanwhile, place the butter into a large frying pan and melt until bubbling. Add the sage leaves and stir until crispy. Add the cooked ravioli and stir for 30 seconds to coat.
Serve immediately with fresh parmesan cheese.