Pasta candies filled with ricotta: beautiful and tasty!

INGREDIENTS
300g (2 cups) of all-purpose flour
3 eggs
2g (½ tsp) of salt
8ml (½ tbsp) of olive oil
20g (2 tbsp) of beetroot puree
250g (1 cup) of ricotta
salt and pepper
1 lemon (zest)

METHOD
1. Combine flour with salt, olive oil and eggs. Knead until smooth pasta dough forms (5-7 minutes). Cut the dough in half and mix beet puree into one half (you might need to add some extra flour to remove excessive stickiness).
2. Wrap both types of dough in plastic wrap and set aside for 30 minutes.
3. Meanwhile make a quick filling by combining ricotta with salt, pepper, and lemon zest.
4. Roll out both types of pasta dough into thin sheets. Run beetroot dough through the pasta cutter to make fettuccine.
5. Cut a rectangular piece of regular pasta dough, brush in with some water, and layer beet pasta strips on top as shown in the video.
6. Dust the pasta sheet with flour generously and run through the pasta machine on the thinnest settings.
7. Pipe a dollop of ricotta filling in the center of the pasta sheet, brush the sheet with water, and roll around the filling twice, make a cut, pinch both edges to form a candy shape. Repeat.
8. Boil pasta for 1 minute in salted water.
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