Follow the link to see recipe for Red Beet Pasta. Prepare Red Beet Pasta according to instructions described.

Wash and cook the spinach to be used in the filling (not the spinach leaves to be added on top).

Put the cooked spinach in a drainer over a bowl to eliminate excess liquid. Press down on the spinach to remove as much liquid as possible.

Put the olive oil in a pan over a medium-high heat. Dice the shallots and add them to the pan. Cook the shallots about 2 minutes until they are translucent.

Add the drained cooked spinach to the pan and continue to cook a couple minutes. Add salt and pepper. Optional: Add some pureed red beets to enhance the flavor of the beets in this dish. (See notes below). Let cool.

Roll the Red Beet Pasta dough according to the instructions described in the recipe. You can roll out the Red Beet Pasta dough by hand or by machine.

There is no need to let the dough dry very much before they are filled. You can let them dry more after they are filled. Place the strips of pasta (rolled by machine) or the discs of pasta (rolled by hand) on a lightly floured surface. Use a glass with a diameter of about 7 cm (2.75 inches) to cut out round discs for the ravioli. Roll again the unused dough and continue in the same manner until all the dough is used. If you do not care about each disc being perfect, you can also roll each part (1/3 of 1/3/) into a log about 1 cm (1/2 inch) wide and then cut into about 7 or 8 pieces. Roll out each piece separately.

Take each disc in the palm of your hand. Add about a teaspoon of the filling in the middle. About one-third of the disc should be filled. Close one half over the other half into a half moon shape. You can close the edges with your fingers like you would the top of a pie crust or use a fork to press down the edges until they stick together. If the dough is still a bit moist, no extra moisture is needed. If the dough is dry, it might crack as you prepare the ravioli and you'd need to wet the edges before closing the ravioli.

Place the assembled ravioli on a baking sheet or other surface covered with baking paper. If you need the ravioli to touch, add a little flour to avoid them from sticking together. Let the ravioli rest a little until you are ready to cook them. If you will not cook them relatively soon, put them in the refrigerator until the final cooking stage. NOTE: at this time if you like you can place the lined baking sheet into the freezer for about 30 minutes if you want to keep them for another day. After the 30 minutes in the freezer, place the semi-frozen raviolis in a plastic freezer bag for storage. See notes below.

Bring large cooking pots filled about 2/3 with water to a boil.

Add about 8 raviolis into the boiling water. Be careful not to overcrowd the pot as the raviolis will expand while they cook. They will need to cook about 10 minutes from the time you place them in water. The raviolis usually come up to the surface of boiling water after approximately 2 minutes and then need to cook another 8 minutes before they are ready. These times are estimates and they may vary depending on the size of the ravioli.

If you are not serving the ravioli immediately, place them in a baking dish with a little olive oil to avoid sticking. Place the dish in a warm oven (low heat only to keep warm) until you are ready to serve the ravioli.

Continue to cook the ravioli until they are all ready. If possible, you can have two pots going simultaneously to save time.

On each plate, place a handful of washed raw baby spinach leaves. Cover with about 6 to 8 cooked raviolis.

Crumble 30 to 40 grams (about 1 ounce to 1.3 ounces) goat cheese on top.

Drizzle a little olive oil (or a blend of olive oil and a nut oil) (see notes) on top. If you are adding some seeds or nuts on top, add them now. (Don't however add the seeds or nuts if you are also mixing some nut oil with the olive oil for the top). Finish with a pinch of grey salt and a dash of black pepper freshly grounded. Serve and enjoy!