The kids pulled beets from my mom's garden when we were visiting last week. We steamed up a few too many for dinner two nights ago and needed a creative plan to use up the leftovers. On a whim the kids and I transformed them into technicolor pink ravioli. Here's how:

Puree two cups of chopped beets with 2 eggs in food processor or blender.

Placed 2 1/2 C flour mixed with 1 tsp salt.

Make a well in the center of the flour and add beet mixture. Stir and knead (adding extra flour as needed) until well combined. Continue adding flour until a stiff (read: not sticky) dough is achieved. Cover with a damp towel and allow to rest for 1/2 hour. (My kids have an adorable habit of singing lullabies to "resting" dough. *Love*)

While the dough is resting mix up your filling. We used caramelized onions (1/2 C), goat cheese (1/3 C), ricotta (1/2 C), a pinch of salt and an egg. Chopped roasted walnuts would have been a lovely addition but we were out.

Roll out dough on a well floured board. Cut into 2" squares. Into each square carefully place a tablespoon of filling in the center. Moisten the sides with water. Place a second noodle square on top and press edges to seal.

Cook in rapidly boiling salted water for four minutes per noodle. I boil them in batches as we get them ready and then lightly oil them after transferring to a serving bowl to prevent sticking.