Sunday afternoon G and I decided to make homemade ravioli … cause, sure, that’s what you decide to do on Sundays right?!
We opted to try and make a multicoloured version: interlacing homemade white pasta with homemade red pasta we flavoured and coloured using a puree of red beets. It actually worked out very well. We made a filling of fresh summer peas, ricotta cheese and a little mint to stuff them with and then served it with a bacon, pea, onion, olive oil and butter dressing.
2) after letting your pasta dough rest an hour, form it into sheets
3) set up your pasta drying rack; 4) rolling the beet pasta dough