for beet ravioli---
3 small/medium beets
4 cups flour
1/4 cup olive oil
1 tsp salt
for three cheese filling---
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup soft goat cheese
1/4 tsp salt
pinch of black pepper
Preheat oven to 400 degrees. Chop off the beet greens and roots from beets. Wrap beets loosely in tin foil and roast for 45 minutes to an hour until tender.
After roasting, you'll be able to easily peel the beets (the peel will just slip off). Place beets in a food processor or high-speed blender and process until smooth. Note that the beets will probably still be a little chunky here, and that's okay. Just process them as much as you can so you have a smooth pasta dough.
Mix in the eggs and continue to process. Then, add the flour, salt and olive oil---mixing until a dough forms. I transferred my beet mixture to my Kitchen Aid mixer for this part, but you could also just knead on the table or mix well with a wooden spoon.
Now, bring a large pot of salted water to a boil and prepare the filling. Mix together all filling ingredients and beat until smooth. Set aside.
It really is easiest to use a pasta maker (or ravioli cutter!) to roll out the beet ravioli dough. However, you can also use a rolling pin. Just be sure to roll the dough very, very, very thin. It should almost be see-through! Thick dough leads to dense, stone-like ravioli...and no one wants that.
Once your dough is rolled out thinly, cut or stamp four inch squares of dough. Place a teaspoon of cheese filling in the center of one of the squares then top with another thin square. Seal edges together with fingers.
Drop ravioli in boiling water and cook for only about four minutes. When they float, they're done! Drain and serve immediately.
**My favorite way to eat these ravioli is with a little drizzle of browned butter and a sprinkle of Parmesan cheese. yum!
2 1/2 hours (roughly)