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Homemade pasta:
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1) Sift 2 cups flour into clean bowl, add healthy pinch of salt.
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Make a well in flour and cracks eggs into it.
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Mix.
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Turn out and knead for 5-10 minutes.
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Separate dough into 1 balls, and roll out with pin.
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Beet and Sweet Potato Filling:
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1) Steam potato and beets together until soft.
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Transfer to clean bowl and add 1/2 cup ricotta, sage, and a healthy pinch of salt.
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Mash with fork, but be sure to leave some nice red chunks of beets.
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Taste and season to liking.
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2) If you choose to add sausage, cook it up and stir it in with the potatoes and beets.
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3) In a saute pan, heat 4 tbsp olive oil.
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Saute 4 cloves of garlic (crushed or sliced) and rosemary, add a pinch of salt.
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Set aside.
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4) Stuff raviolis with a spoonful of the filling!
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(Place the filling in the middle and fold the ravioli in half, pinching the sides.)
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You might have to experiment with the size of your noodle, the amount of filling, and the way you fold/stuff the ravioli.
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5) Let ravioli dry for a bit.
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You can then either freeze them for a later date, or go ahead and boil them as you would normal pasta!
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6) To serve, drain pasta and toss with infused olive oil and a little Parmesan cheese.
