1. The time needed to prepare one recipe for 10 people may seem daunting. However, you should note that several tasks can be happening at the same time. For instance, you prepare the filling as the dough rests in the refrigerator or as you cook the red beets for the dough. In addition, you can break up the work into several steps performed at different times. The dough may be prepared one or two days in advance or up to 1 or 2 months in advance if you choose to freeze it. If you prepare the ravioli with children or friends, people can perform different tasks simultaneously. One person can roll out the dough while another fills them, for example. The time indicated above is the total time if you were to perform all of the tasks at one time by yourself. 2. Contrary to what you would think, these ravioli do not have a strong red beet flavor. If you enjoy the taste of red beets, you can add a little red beet puree to the filling to enhance the flavor. 3. The flavor of the ravioli is delicious and subtle. I’d recommend trying it as suggested the first time. If you want to add a little additional flavor without overpowering the dish, try blending some nut oil (pumpkin seed, walnut or hazelnut) with the olive oil on top OR adding some crushed roasted nuts or seeds on top. If you are using organic red beets, try roasting the greens of the beets in a little olive oil and water in the oven or in a pan on the stove. They should cook until they are softer to eat yet still give a little crunch. Add these cooked beet greens to the top of the plate when serving to add some additional color and beet flavor. 4. If you freeze the dough to be used at a later time, be sure to defrost before using to roll out. 5. If you freeze the red beet ravioli, do not take them out to thaw in advance. Put the frozen ravioli directly in the boiling water and let cook an extra 2 minutes or so.