First, cut the beetroot into pieces and blend it until you obtain a smooth cream.
Combine flour, egg, beetroot and salt in a bowl and work quickly until you obtain a smooth dough, then wrap it in cling film and leave to rest at room temperature for at least 30 minutes.
In the meantime, start preparing the pea cream: peel the onion and cut it into thin slices, fry it in a saucepan with oil, then add the peas.
Let them flavour, then cover with water and cook over medium heat for 15 minutes.
Now move on to the filling: combine the ricotta, grated lime peel, salt, pepper and paprika in a bowl and mix.
When the peas are cooked, blend them and season with salt and pepper.
Take the dough, cut one piece at a time, flour it and roll it out with the pastry maker, starting from the thickest layer and gradually passing the pastry through with increasingly smaller thicknesses until it becomes quite thin.
Then cut out some rounds with a pastry cutter of approximately 8 cm.
Take 5 disks at a time, place them in a row, slightly overlapping each other, then add a little bit of filling on each of them, then close the dough over the filling and seal the edges.
At this point, roll the ravioli on themselves to form a rose.
Continue like this to form all the other roses.
Cook the ravioli roses in lightly salted boiling water for about 3 minutes, being careful not to let them stick together.
Plate the roses on a bed of pea cream.
The ravioli roses are ready, all you have to do is serve them.
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