400 g flour
350 g ricotta
350 g beets, boiled and chopped
100 g grated parmesan
Incorporate the flour and 4 eggs, a tbsp of oil and a pinch of salt. Knead the dough to desired consistency, form a ball and leave to rest under a damp tea towel.
Place the ricotta in a bowl with 2 eggs, the beets, nutmeg, salt, and half the parmesan.
Roll out the pasta in two circles of equal size and place equally spaced portions of the ricotta mixture across one of them.
Cover with the remaining sheet of pasta, and press firmly around each mound to join the pasta and eliminate excess air.
Cut pasta with a slotted wheel to separate the ravioli and cook in boiling salted water, removing with a slotted spoon when they rise to the surface.
Stir through melted butter and the remaining parmesan cheese.