Heart Shaped Beetroot Ravioli with Lemon Ricotta Filling

Preheat the oven to 400℉. Wash and peel the outside layer off of the beet. Cut the top and bottom off. Place on a sheet of tin foil and drizzle with 1 tablespoon of the olive oil. Wrap the foil around the beet and bake in the oven for about 40 minutes or until tender. Remove from the oven and allow to cool.
1 beet, 2 tablespoon olive oil
In a food processor, add the cooked beet and remaining tablespoon of olive oil. Blend until completely smooth.

On a clean counter or cutting board, mix together the all-purpose flour and semolina flour. Make a well in the center and add the egg, beetroot puree and salt. Begin kneading and mixing the dough until it all comes together. This will take quite a bit of time and effort so you can alternatively use a stand mixer with a dough hook to bring the dough together if you have one and then knead for a few minutes by hand. Once the dough comes together, wrap in plastic wrap and allow to sit for about 20 minutes. Meanwhile, make the ravioli filling.
2 c all-purpose flour, 1 c semolina flour, 1 egg, ¾ c beetroot puree, ¼ teaspoon salt

Drain any excess liquid from the ricotta cheese before dumping it into a medium sized bowl. Wash your lemon and zest it. Add the lemon zest to the bowl with the ricotta cheese. Add the parmesan, minced garlic, and pepper. Mix until well combined.
2 c ricotta cheese, 1 lemon, 1 c parmesan cheese, 2 cloves garlic, pepper

Roll out your dough to about 1/16 inch thick or to the recommended setting on your pasta sheeter. Place small scoops of the filling on your dough. The amount of filling you use will be dependent on the size of ravioli you are making.
Place another sheet of dough that is about 1/16 inch thick over to the top and press down around the filling to get the air bubbles out and seal the two doughs together. Use your cookie cutter to cut out the shapes for the ravioli. If you want, you can use a fork to press around the edges of the ravioli for a better seal and to get a cute look.
Cook in a pot of boiling salted water for about 5 minutes. The ravioli will lighten in color and float to the top when done. Remove to a plate or bowl and top with the lemon cream sauce.

In a skillet over medium heat, add the vegetable broth, heavy cream, and garlic powder. Bring to a simmer, stirring the whole time.
¼ vegetable broth, 1 c heavy cream, ½ teaspoon garlic powder
Add the parmesan cheese and continue stirring until the cheese has melted and the sauce has thickened.
¼ c parmesan cheese
Add the zest and juice from half a lemon as well as the salt and pepper to taste. Serve over the top of the ravioli and garnish with more cheese, lemon zest, or basil. For presentation purposes, you may also pour the sauce into a bowl and then place the ravioli on top so it's easier to see the heart shapes!
½ lemon, salt and pepper

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