Pink Ravioli with Goat Cheese

Instructions

1. To a medium saucepan add the beets and cover with water. Season with the salt and place over medium high heat. Bring to a boil and cook until the beets are easily pierced with the tip of knife, about 20 minutes. Drain well. Place the beets in a small food processor along with 5 tablespoons of the cooking water and puree until smooth, scraping down the sides as needed. A blender works for this as well. Cool the puree to room temperature. Rinse out the food processor.
2. To the food processor add the goat cheese, ricotta, salt, lemon zest, orange zest and basil. Pulse until combined and smooth. Place in a resealable plastic bag and store in the refrigerator until ready to use.
3. For the pasta, pour the 00 flour on the counter in a mound and form a well in the center. Add the egg yolks and the beet puree. Using a fork, break up the egg yolks and start whisking, gradually bringing the flour from the well into the mixture. When the egg mixture begins to form a shaggy dough, switch to working with your hands. Continue to work the dough until the dough no longer sticks to your hands. You may not need all of the flour. Continue to knead the dough until it is smooth and pliable, like play-do, about 8 to 10 minutes. If the dough feels dry, add 1/2 teaspoon of water at a time while kneading. The dough should spring back slowly when poked. Wrap the dough tightly with plastic wrap and allow the dough to rest for 30 minutes.
4. Line a rimmed baking sheet with parchment paper and dust lightly with 00 flour. If using a pasta roller, divide the dough into 2 equal pieces. Keep one piece loosely covered. Press the other piece out to 1/3 inch thick. With the machine set to its widest setting, pass the pasta through the rollers. Fold the dough into thirds and pass the dough through the machine. Repeat the process 2 more times. Continue to roll the pasta dough through the machine, reducing the settings every other time, until you reach your desired thickness, a 6 on a Maracato. Run it thought that setting one more time. The pasta should be about 4 1/2 to 5 inches wide.
5. Pipe heaping 1 teaspoon of filling 3 inches apart down one side of the dough. Spritz the dough with lightly with water. Fold the dough over the filling and use your fingers to gently press out any air bubbles. Press to seal the dough around the filling so there is even dough on all sides of the filling. Using a 2 inch round cookie cutter, cut out the ravioli. Repeat this process with the remaining piece of dough. Collect the scraps and repeat the process one more time. You should have about 36 ravioli.
6. Add the butter to a large skillet and place over medium low heat. Melt the butter and continue to cook until the white milk solids begin to turn light brown, about 5 minutes.  Reduce the heat to low and keep swirling the pan until the butter smells nutty and the light brown has turned to a deep golden. Stir in the olive oil and set aside.
7. Bring a large shallow pan of water to a boil and season generously with salt. Cook the ravioli for 2 to 3 minutes or until just tender to the tooth. Using a pasta spider, gently remove the ravioli directly to the pan with the brown butter. Add 1/2 cup of the pasta water to the pan and place over medium heat. Cook, swirling the pan to reduce the liquid slightly and coat the ravioli in the sauce, about 1 minute. Spoon the ravioli into 4 bowls and top with freshly grated parmesan cheese and a sprinkling of basil if desired.