Valentine's Day Beetroot Ravioli

In a food processor or blender, purée the roasted beet, egg yolks, and olive oil until smooth.

Combine the flour and salt.

Form a well with the flour mixture and pour the beet purée into the well.

Combine the flour and beet purée until a dough comes together. If the dough is too sticky, add flour; if it's too dry, add water.

Knead the dough until a smooth ball forms.

Divide the dough in half and roll into flat discs.

Roll the dough to your desired thickness through a pasta roller (I stop at level 2).

In a medium bowl, combine the ricotta cheese with the chopped spinach. Season with salt and pepper to taste.

Lay one sheet of pasta dough flat and add a row of dollops of the ricotta mixture. Cover with another sheet of pasta dough and cut into your desired ravioli shape (I did hearts!).

Boil a large pot of water. Add the raviolis and cook until they float.

Strain and serve with your sauce of choice — I served mine with a garlic and dill butter sauce and a smear of the ricotta mixture.