Preheat oven to 325F and line a pan with parchment or aluminum foil.

Wash beetroot thoroughly and pierce with a fork.

Cut onion in half and discard outer skin.

Place both the onion and beet with oil on the prepared pan and baste with oil and sprinkle with sea salt.

Roast until the beet is easily pierced with a fork and the onion is golden and soft.

Slice open beet and scoop out ⅓ a cup of the flesh.

In a small food processor, blend together the beet, olive oil, orange juice, and water. (Alternatively, mash, rice or very finely chop the roasted beet and whisk together with the other wet ingredients).

In the bowl of a mixer with a dough hook, mix together flour and salt.

Add in the eggs and mix to combine.

Pour in the beet mixture and kneed the dough for a few minutes on medium speed.

Since beets contain varying amounts of water, the dough may be sticky. If it is, keep adding flour one tablespoon at a time until it is stretchy but not too sticky to the touch.

Tightly cover the dough in plastic wrap and let it rest for 30 minutes.

While the dough is resting, finely chop ⅓ a cup or roasted beet and the roasted onion.

In a bowl mash together the ricotta and parmesan with a wooden spoon.

Stir in the orange zest, beet, and onion.

Season with salt and pepper to taste.

Cut off about a quarter of the pasta dough and roll it out in a flat sheet with a pasta roller, starting with the number one and ending with the number four.

Lightly flour your work surface and lay the sheet out.

Cut the sheet in half and with your ravioli stamp, make light marks to plan out where to place your filling.

Mound one level teaspoon of filling in the center of each stamp.

Cover with the other half sheet of pasta and gently press out any air.

Using the ravioli press, cut out the shapes.

Reroll the offcuts of dough and repeat the process until all the dough is gone. In the end you should have about 60 ravioli.

Ravioli can be stored in the refrigerator for 1-3 days. Lightly flour the tops and bottoms of ravioli with parchment between the layers. Tightly cover and refrigerate until ready to cook. Even still, the pasta will absorb moisture from the refrigerator, so it may become a bit sticky.

For longer storage, place ravioli on a parchment lined cookies sheet and freeze until firm. Once the pasta are frozen more to an airtight container.