Beet-Dyed Homemade Pasta with Creamy Beet Sauce

On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well and add beet juice and a pinch of salt.

Use a fork to whisk the eggs and beet juice, gradually incorporating the flour from the edges of the well.

Knead the dough for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Roll out the dough into thin sheets using a rolling pin or pasta machine.

For ravioli, cut into circles, fill with desired stuffing, and seal the edges with water.

Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes until al dente. Drain and set aside.

Blend roasted beetroot, garlic, cottage cheese, basil, lemon juice, and olive oil until smooth.

Sauté onion and minced garlic in olive oil over medium heat until softened. Add the beet sauce and stir well.

Toss in the cooked pasta and simmer for 3–4 minutes to coat.

Plate the pasta and garnish with fresh basil or a drizzle of olive oil.