Artisanal Beet and Goat Cheese Ravioli

Preheat the oven to a high temperature of three seventy-five degrees Fahrenheit, or one ninety-zero degrees Celsius. Wrap individual beets, onions, and a whole head of garlic in aluminum foil to prevent them from coming into contact with the oven walls. Place these wrapped items on a baking sheet.

Bake in the preheated oven until the beets are tender enough to pierce with a fork, taking approximately one hour and depending on their size. Remove the garlic after it has become soft and pliable, roughly thirty minutes into the baking time. Allow all of the wrapped items to cool down to room temperature.

Meanwhile, prepare the dough by combining flour from various sources in a large bowl. Mix together all-purpose flour, whole wheat flour, and half a teaspoon of salt to create a harmonious blend. Make a well in the center of this mixture and add eggs, gradually adding water one tablespoon at a time until the dough comes together in a cohesive mass. If more moisture is required, additional water may be needed to achieve the desired consistency.

Turn this dough out onto a work surface and knead it until it becomes smooth, elastic, and well-formed. Divide the dough into four portions and wrap each portion in plastic wrap before refrigerating for at least one hour to allow it to rest.

For the filling, peel off the skin from the cooled beets, onions, and three cloves of roasted garlic. Reserve the remaining garlic for another use. Cut the beets into halves and place them in a food processor to create a smooth mixture. Add onions, garlic cloves, half a teaspoon of salt, one-quarter teaspoon of pepper, one teaspoon of fresh dill, and four ounces of goat cheese to the processor. Pulse this mixture several times until it is thoroughly combined.

Remove one piece of chilled dough from the refrigerator and shape it into a rough rectangle, approximately three by four inches. Set a pasta maker to its widest setting and run the dough through it three times, gradually reducing the width each time until you reach a thickness of about one-sixteenth of an inch. Cover this pasta sheet with a kitchen towel to prevent it from drying out and repeat the process with additional pieces of dough as needed.

Lay one sheet of pasta on a work surface and scoop out teaspoon-sized portions of the beet filling, placing them about three inches apart. Lightly brush water around the edges of the filling to create a seal. Gently place another sheet of pasta over the filling and press the edges together around it, removing as much air as possible to create a sealed ravioli.

Using a 2 1/2-inch cutter, cut out raviolis from the dough, ensuring that the filling is centered and evenly distributed. Press the edges of each ravioli firmly to seal it, then place finished raviolis on a lightly floured baking sheet. Continue making pasta and filling raviolis until all of the beet filling is used, reserving any extra dough for another use.

When ready to serve, bring a large pot of salted water to a boil and add a few raviolis at a time. Boil until they rise to the top, taking three to five minutes. Remove from water with a slotted spoon and set aside.

Melt two tablespoons of unsalted butter in a second saucepan over medium heat. Add raviolis to the pan one at a time and cook for two minutes on each side, flipping them over until they are golden brown.