I like to use betroot to prepare fresh pasta and bread, it's an amazing natural colour. I've already made gnocchi, fettuccine and bread with it, and I was thinking about making some ravioli with a purple filling from a long time now. The sweet betroot taste is softened by the toma piemontese - which is a quite versatile cheese on my opinion - and by parmesan. Instead of making the classic ravioli I preferred to prepare some fagottini (which literally means "small boxes, small bundles") and close them starting from 3 angles instead of 4, just to give them a strange, "alien" shape. Normally when I make ravioli that have an important filling, I dress them with melted butter and parmesan only, to exalt their flavour, but if you like you can prepare a fondue with toma piemontese and 2tbs of milk, placing them in a large, heatproof bowl fitted over a saucepan of barely simmering water, and allow them to melt.
Knead well flour and eggs, then pop the dough into a polythene bag and leave to rest for 30 minutes. In the meantime, prepare the filling, placing in a food processor betroot (peeled off), toma, parmesan and bread crumbs. Reduce them to a puree and set aside. Roll out the pastry with the pasta machine or the rolling pin, then with a pasta cutter or a glass, cut out rounds with a diameter of 8cm. Place a tsp - or a bit more - of the filling in the centre of each round. Press with your fingers three angles and edges to shape and seal the fagottini. To cook them, bring to boil salted water in a pot, then cook the ravioli for 7-8 minutes (depends from the thickness of the pasta), drain them and serve with melted butter and grated parmesan.