My husband says this is one the top 5 things I have made. Although it is fantastic, I am hoping he has a short term memory.  The pasta does not photograph well and the pink from the beets makes it look odd-perhaps I would just make plan pasta next time or add more beets for a richer color.

4-6 servings

Homemade Beet Pasta Dough 

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½ – ¼   cup of pureed roasted beets (I have a bag of pre-roasted beets in the freezer)

2 cups of flour

1-teaspoon salt

1-tablespoon olive oil

3 eggs

Directions: Mix flour and salt in food processor (I use my Ninja Blender).  Then put in the eggs. Beet, oil.   Mix until it forms a small balls then a bigger mass. If it too wet add more flour. If it is too dry add water. Mix for about a minute.

Need the dough with flour on a board until it has a little spring to its feel.

Cut it in quarters, wrap it and put in fridge.  Sometimes I break up my pasta-making into different sessions.  I make the dough and freeze it, so that the fun stuff (rolling it out) is all I have to do.

Filling

2 cup Ricotta

1 ½ cup crumbled Gorgonzola½ dried Cranberry  (which has been soaked in water for 15 minutes)- chopped

Directions: Stir together all ingredients.  Set aside

Sauce

2 sticks of butter

½ to ¾ cup Chopped Walnuts or Pecans

Directions: First, brown the chopped nuts and set aside.  Next, be very careful in making the brown butter. Use a light (aluminum or stainless steel) pan on medium heat so that you can see the color change when the butter starts to get the brown flecks in the bottom. Have a glass bowl set to the side and immediately pour the brown butter in to the bowl so it doesn’t burn in the pan’s residual heat.

Set this aside until pasta is done. Add the nuts and put back in the pan when pasta is cooked to coat the ravioli in the brown butter sauce.

Making the ravioli. Roll the pasta out into sheets. (There are many YouTube videos on the methodology of rolling out pasta sheets.  I rolled my out to a number 7 on my Kitchen Aid pasta roller.) Have two large cookie sheets ready with a pastry cloth on them or silpat dusted with flour.  Use a small spreading “knife” to move the ravioli from the counter to the pan.   On approximately three inch ribbons of pasta, place 1 tablespoon of filling 1/2 inch to the edge, and continue this process length-wise leaving about an 1 to 1 1/4 inch in between mounds.  Fold the excess pasta over the mounds and seal using the sides of your hands making sure you release air from the mounds.  Cut your ravioli and place on the pan.

Boil pasta in salted water for approximately 3 minutes and drain with a cooking spider and put into pan with butter and walnuts. Once all the ravioli are done, reheat coating with butter and walnuts.