Make Beet Puree

1. Preheat oven to 400ºF. Wash beets and cut off leafy green stems. Rub each beet with some olive oil. Wrap each beet tightly in foil. Place beets in a dutch oven or on a ribbed baking sheet.
2. Roast beets for 50-60 minutes until done. You will know they are done when you can easily poke a fork in the center of the beet and it feel soft.
3. Cool beets for 20 minutes. Once cooled, unwrap from foil and peel skin off each beet. It may help to run each beet under cold water while you are peeling them. Pat each beet dry.
4. Place the beets in a high powered blender or food processor. Blend until you have a smooth puree. Pour in glass jar or container until you are ready to use.

Make Pasta Dough

1. Pour flour on a large cutting board. Using the bottom of your measuring cup, create a well in the center of the flour. Crack your eggs in the center of the well. Place 4 tbsp of beet puree in the well.
2. Using a fork, gently whist the eggs in the well together with the puree. Once your eggs are whisked together, continue to whisk in a circular motion, pushing some of the flour into the center.
3. Continue to do this until a dough starts to form. Use a pastry cutter to scrape in extra flour and mold together a dough. Use your hands to knead in the flour. Note: you may not use all the flour. The dough should not be sticky or too dry. If it is too dry, lightly wet your hands and continue to knead the dough.
4. Knead for about 10 minutes until you have a nicely formed dough ball. You can test the done-ness by pressing your finger into the dough. It should bounce back.
5. Let the dough sit for 30 minutes.

Make your filling

1. Add ricotta, parmesan, lemon zest, thyme and salt and pepper to a bowl and mix together. Set aside.

Roll and Cut Raviolis

1. Split dough into 2 sections. Using a rolling pin or pasta roller, roll out both dough sections until dough is 1/8 inch thick. The dough should be about 6 wide x 24 inches when done.

2. Once you have two thinly rolled sections, dust a flat surface with semolina flour or pasta flour. Scoop 1 tsp of filling onto one dough sheet for each ravioli. You should be able to make 2 rows of ravioli with one sheet. Make sure each filling scoop has a 2 inch gap between the other.

3. Place the other dough sheet ontop and firmly press the dough down around the the filling to seal.

4. Cut out each ravioli using a knife or ravioli cutter.

5. Boil a large pot of water and generously salt. Bring water to a boil and cook for 5-7 minutes until they float to the top. Remove and place in a bowl. Toss with a bit of olive oil so they don’t stick together.

Make Lemon Thyme Butter Sauce

1. In a skillet over medium heat, add a 1 tbsp of butter and minced garlic cloves. Stir sauce until fragrant, careful not to burn the garlic.
2. Add white wine and let it simmer for several minutes. Add in remaining butter, lemon juice, , thyme and walnuts. Simmer for a couple minutes.

Serving Pasta

1. Serve ravioli in a bowl and spoon over butter sauce, making sure to get garlic bits and walnuts in each spoonful. Sprinkle with lemon zest, salt and pepper to season and more fresh thyme leaves. ENJOY!