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To make these colorful rainbow ravioli, first you must decide which three colors you prefer. Your choices are: Black, Red, Purple, Green, Light Brown, or Yellow. Then you should decide what your filling will be. For this recipe we will make ground turkey filling.

For Black: ½ cup flour, ½ tsp squid ink

For Red: ½ cup flour, 1 ½ tbsp tomato paste

For Purple: ½ cup flour, 2 ½ tbsp beet puree (strained of water)

For Green: ½ cup flour, 2 ½ tbsp spinach puree (strained of water)

For Light Brown: ¼ cup flour, ¼ cup chestnut flour

For Yellow: ½ cup flour, ¼ tsp saffron

Start by making one pasta at a time (the word “pasta” is Italian for “dough”). Begin by pouring your flour on a clean table. Form a hill or mound with your dry flour and make a hole in the middle of your mound so it looks like a volcano. Break an egg into a separate bowl and scramble it with a fork until the yolk has mixed with the white. Pour the egg mixture and the ingredient you are using to color into the hole of your “volcano”. With your fork slowly mix it in a circular motion incorporating your flour into the egg little by little. Soon you will have a dough that will be ready to work with your hands. Add a little bit of flour to the table and your hands so the dough won’t stick. Roll the dough in the flour on the table and with one hand push your palm through the dough as you fold it and turn it with the other hand. When the dough looks smooth and doesn’t stick to the table, wrap it in plastic wrap and refrigerate it for 15 minutes to let it rest.

While the dough rests it’s time to make the filling.

For the filling:

1 lb ground turkey

1 egg

2 garlic clove mashed

1 tbsp minced parsley

½ cup grated parmesan

Salt and pepper to taste

2 tbsp olive oil

Begin by mixing everything together in a bowl except the olive oil. Coat your pan with olive oil and turn on heat to low. Add turkey mixture to pan while olive oil is still cool. With a wooden spoon, break up the turkey as it begins to sizzle and continue to do so for 20-30 minutes until all meat is brown. Strain the meat so the juices drip out of it, but save the juices in a bowl for later!

Now, we’ll remove the dough and roll it out using a pasta machine or a rolling pin. It’s important that you roll your dough into thin long sheets that are equally thin throughout.

After you have rolled out three different colored doughs into sheets, layer your sheets on top of each other and roll them up TIGHT like a burrito. You should have a log of pasta, now. Cut the tips off and carefully cut the log into ½ inch disks. Roll out each disk until thin, forming a rainbow-colored oval of pasta dough. Now you’re ready to stuff it and seal your ravioli!

Scoop a little of the meat onto one side of each disk and fold the other side over the meat so it is covered. With a fork press down on the ravioli dough creating grooves around the outer side of the dough until you have sealed it completely. Make sure there’s no air inside or it will explode when you boil it!

Bring a pot of water to boil and add salt to it when it boils. Drop the ravioli in but not too many at a time. When they float to the surface, they are ready to remove. Toss them in the juices you saved from the meat and they are ready to eat!!

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