Recipe: <!-- -->Beet Ravioli with Hazelnuts<!-- --> | Whole Foods Market

Ingredients

• 1 cup diced cooked red beets (about 6 ounces)
• 1 1/2 teaspoons kosher salt, divided
• 5 large eggs, divided
• 3 cups “00” flour, plus more for kneading and dusting
• 8 ounces goat cheese, softened
• 2/3 cup whole milk ricotta
• 3 tablespoons finely chopped fresh parsley
• 1 clove garlic, minced
• 2 teaspoons fresh lemon zest
• 1/4 teaspoon ground black pepper
• 2/3 cup fresh sage leaves
• 1/2 cup chopped toasted hazelnuts
• 2/3 cup shaved Parmigiano Reggiano