Ravioli Stuffed With Turkey, Spinach And Ricotta

Recipe:

For the pasta:
1 cup whole wheat flour
1 medium beetroot
2 large eggs
1/2 tsp  salt

For the filling:
1 cup ricotta 
100 grams turkey breast
100 grams spinach 
2 cloves garlic
1 egg
olive oil
salt and pepper to taste

For the topping:
1 cup whole raw cashew
2 cloves garlic
1 shallot, minced
Juice from 1/2 lemon
1 cup coconut milk 
olive oil

1 Roast beetroot with the skin on and greens removed at 400 F until soften, check by puncturing with a fork. Once soft, under cold water rub off skin with fingers and puree in an immersion blender
2 In a large bowl, combine flour, eggs, salt, and beetroot puree until dough is not sticky
3 On a lightly floured surface, knead pasta dough a few times then let rest for 15 to 20 minutes
4 Meanwhile, start preparing filling filleting turkey breast and by pan frying with olive oil, and crushed garlic. Once cooked through, remove turkey from heat and shred using two forks
5 In the same pan with garlic still inside, add spinach and cook until all water has evaporated
6 In a large mixing bowl combine shredded turkey, garlic, ricotta, spinach, egg, and salt and pepper to taste. 
7 Cut dough ball in half and roll out into thin sheet (or feed through your pasta roller). Take your ravioli press, knife, or in my case a round cookie cutter to make your ravioli 
8 Take about 1/2 tablespoon of filling and put in center of ravioli sealing it using the prongs of fork and dropping it into boiling water for about 3 minutes. Repeat 
9 To make topping, soak whole raw cashews overnight in water then drain in the morning. 
10 In a heated pan, sauté shallot and garlic in olive oil until fragrant
11  Using an immersion blender blend together drained cashews, garlic, shallot, lemon juice and coconut milk until smooth and return sauce pan on low heat. Let simmer until sauce is thickened to your desired consistency  Recommend to garnish your ravioli dish with some chopped cashews