Look how beautifully bold these homemade ravioli look, all thanks to the natural colour of beets!
Mound the flour and semolina on a clean work surface, create a well in the middle, add the puree, beetroot powder, eggs and oil in the centre. Whisk together the mixture with a fork, slowly adding the flour and salt. Knead until combined and a smooth dough forms. Wrap in clingfilm and place in the fridge for 40 minutes.
In a bowl, combine the grated beetroot, ricotta, parmesan, honey, nutmeg, lemon zest, lemon juice, parsley, salt and pepper.
Roll the pasta dough out to around 3-4mm thick. Using a pastry brush, lightly wet one half of the dough with water. Spoon mounds of the filling (around 2 teaspoons each) onto half of the wet side leaving at least 1cm of space between each one. Fold the dry half of the sheet over lengthwise to cover the filling.
Press the pasta sheets together to seal the edges around the filling and to press out excess air. Use a knife to cut out individual ravioli, place on to a plate dusted with flour.
Bring a large pot of salted water to a boil, add the ravioli, gently stir to submerge and cook for 2 to 3 minutes.