Beet and Sweet Potato Ravioli

Homemade pasta:

1) Sift 2 cups flour into clean bowl, add healthy pinch of salt. Make a well in flour and cracks eggs into it. Mix. Turn out and knead for 5-10 minutes. Separate dough into 1 ” balls, and roll out with pin.

Beet and Sweet Potato Filling:

1) Steam potato and beets together until soft. Transfer to clean bowl and add 1/2 cup ricotta, sage, and a healthy pinch of salt. Mash with fork, but be sure to leave some nice red chunks of beets. Taste and season to liking.

2) If you choose to add sausage, cook it up and stir it in with the potatoes and beets.

3) In a saute pan, heat 4 tbsp olive oil. Saute 4 cloves of garlic (crushed or sliced) and rosemary, add a pinch of salt. Set aside.

4) Stuff raviolis with a spoonful of the filling! (Place the filling in the middle and fold the ravioli in half, pinching the sides.) You might have to experiment with the size of your noodle, the amount of filling, and the way you fold/stuff the ravioli.

5) Let ravioli dry for a bit. You can then either freeze them for a later date, or go ahead and boil them as you would normal pasta!

6) To serve, drain pasta and toss with infused olive oil and a little Parmesan cheese.