In a large bowl combine flour, eggs, and beet puree until shaggy dough forms.

Turn shaggy dough out onto a floured surface and need until soft elastic dough forms.

Cover dough in plastic wrap and let rest for 2 hours.

While the dough is resting, in a small bowl mix together ricotta, parmesan, salt, and pepper until combined.

Place in the fridge until ready to use.

Once dough has rested, cut into four pieces, and roll into sheets ¼ inch thick.

Lightly press the heart cookie cutter to one sheet of rolled dough to see where to place filling.

Shape filling in each lightly pressed heart shape.

Using your finger or a brush, light brush water around the filling.

Lay a second sheet of dough on top, and press around the filling to release any air gaps.

Using your heart shaped cookie cutter cut out each ravioli.

Once all cut, place raviolis in boiling water for 2-3 minutes or until they float.

Toss with olive oil and freshly grated parmesan.