Add the flour and beetroot powder to a large bowl and whisk to combine. Use the bottom of a measuring cup or the back of a spoon to make a well in the flour. Add the whole eggs, salt, and olive oil into the well.  whisk the egg mixture together with a fork or your fingers and then work into the flour. The dough will be shaggy when you first start mixing - keep mixing until it comes together into a ball.  If it's too dry, add a little water.  If too wet, add an extra tablespoon of flour.  Pasta dough is very adaptable - just add what you need until you get the right consistency.  The dough should be easy to knead and not sticky.

Once the dough has reached the right consistency, knead for about 5 minutes until smooth, it should be a very vibrant color.

Shape the dough into a ball and wrap it with plastic wrap.  Then let the dough rest at room temperature for about 30 minutes.

Add the ricotta, shredded Italian cheese, and salt to a bowl and stir with a big spoon to combine well, set aside.

Unwrap the dough and divide it into two equal pieces.  Re-wrap one of the pieces of dough until you're ready to roll it out.  Homemade pasta dough begins to dry out quickly and then is very difficult to roll out.  Keeping it wrapped is important to prevent it from drying.

Use a rolling pin or the heel of your hand to flatten the half of the dough you'll be rolling out.  It needs to be thin enough to fit through the pasta machine's widest setting.

Set the pasta machine to 0 and pass the dough through 2-3 times.  The dough will begin to stretch out into a long sheet with each pass through the roller.

After 2-3 passes through on a 0, lay the sheet of dough on the counter and fold it in on itself lengthwise, and then widthwise to make a thin strip of dough. 

Use a rolling pin to flatten the strip so it fits through the machine & then roll it through the machine on 0 one time.

Adjust the machine to the 1 setting and pass the dough through 2 times.

After the last pass on 1, fold the dough in half lengthwise.

Roll the folded dough through the machine on 1, one more time.

Adjust the machine to a 2 and then roll the sheet of dough through 2-3 times.  Repeat this process until you reach your desired thickness, 5 is standard for ravioli.

Trim the ends of the sheet of pasta so each end is square, then divide the long pasta sheet in half.  One half will be the bottom layer of the ravioli and the other half will be the top layer.  

Scoop a heaping tablespoon of cheese filling onto one of the sheets in two rows, about 3/4 inch apart if making square ravioli.  Then lay the other sheet over top of the cheese filling, press the edges down all around the sheet to meet each other, then cut and seal with a crimped pasta cutting wheel or cut with a pizza cutter and seal the edges of each piece of ravioli with a fork.

If making heart-shaped ravioli, cut out pieces with a heart-shaped cookie cutter and then place a heaping tablespoon of cheese filling in the center of each heart.  Top with another heart-shaped piece of pasta and seal the edges with a fork.

Cook the ravioli al dente immediately in a large pot of salted water and serve with a creamy cheese sauce or place on a parchment paper lined baking sheet and freeze.