Directions

1. Make the Pasta Dough (2 colors)
2. Divide flour evenly into two bowls (1 cup each).
3. In one bowl, whisk 1 egg, ½ tbsp olive oil, pinch of salt, and beet root powder. In the second bowl, whisk the same base but with spirulina instead.
4. Gradually mix wet into dry in each bowl until dough forms. Knead each dough ball on a floured surface for 5–7 minutes until smooth.
5. Wrap each dough ball tightly in plastic wrap and let rest at room temp for 30 minutes.

Make the Filling

1. Combine ricotta, Parmesan, salt, pepper, and sun dried tomatoes in a bowl. Stir until smooth. Chill until ready to use.

Assemble the Ravioli

1. Roll out each dough thinly using a pasta machine or rolling pin.
2. Use star-shaped ravioli molds or cutters: place one sheet of dough over the mold, fill centers with about 1 tsp of filling, then top with the second dough sheet (alternate colors if desired).
3. Seal the edges well (use water if needed) and press to ensure no air bubbles. Trim excess dough if using a press.

Cook

1. Bring salted water to a gentle boil. Add ravioli and cook 2–4 minutes or until they float and are tender.
2. Drain and toss with butter, olive oil, or a light cream sauce.

Butter Sauce

1. Melt butter over low heat, add garlic and sauté for 1–2 minutes until fragrant (don’t let it brown).
2. Stir in Parmesan and herbs. Add salt and pepper to taste.
3. Drizzle over ravioli just before serving.