HEART-SHAPE BEETROOT RAVIOLI

INGREDIENTS

Put the spinach and the beetroot into two separate pans at medium heat. Cook the spinach and the beetroot, stirring frequently and once cooked, place them into a bowl.
Mix the beetroot into a blender or use a fork to squash it, until it turns into a creamy/ puree texture.
Now we start making the ravioli. Put the flour on top of a clean surface and create a whole in the middle and add the eggs. Mix everything together with a fork and add the beetroot puree. Continue to mix everything until you obtain a smooth texture. If the dough sticks too much, add some extra flour, whereas if it results too dry add a little bit of water.
Once your mixture is ready, cover it and let it rest for approximately 30 minutes.
Now we pass on to making the ravioli filling. Place the ricotta and the spinach and the salt and pepper in a bowl. Mix everything well and place your mixture in the fridge.
In the meantime, get your dough and cut it into quarters. Take one piece and make it run though a pasta machine for about 4-5 times. Keep following this process and lower the setting each time you run through it.
Put one teaspoon of filling on top of a ravioli sheet and leave 4 cm of space between each filling. Place a second sheet over and press down to seal your ravioli.
At this stage, use a heart-shaped cutter and cut your ravioli into heart shapes.
Place your beetroot ravioli in a large saucepan and boil into salted water for 2-3 minutes.
Serve and enjoy with your loved ones!