Bright Moment Co

1. For the green pasta: Combine 250 grams 00 flour, 2 cups blanched and squeezed dry baby spinach, and 2 large eggs. Mix until a dough forms.
2. For the pink pasta: Combine 200 grams 00 flour, 1 cup peeled and boiled beets, and 1 large egg. Mix until a dough forms.
3. For the yellow pasta: Combine 200 grams 00 flour, 2 large eggs, and 1/2 teaspoon turmeric powder. Mix until a dough forms.
4. Let each pasta dough rest, covered, for 30 minutes prior to rolling out.
5. You can roll out the pasta dough by hand using a rolling pin or start the process with a pasta machine. If using a pasta machine for decorative designs, roll out the “base” pasta sheet to knob 6 and the “decor” pasta sheet to knob 7. Brush the back of each decorative piece with a little water to help it stick, then roll out the fully assembled pasta sheet to either knob 7 or use a rolling pin for more control over the design.
6. Once shaped into ravioli (or other pasta shapes), let them sit for 10-15 minutes before cooking.
7. Cook the shaped ravioli in salted boiling water for 1-2 minutes, until they float to the top, then cook for an extra 30 seconds.