A week or so ago I cooked up some pumpkin and spinach (I think I used silverbeet) mush to put inside ravioli and promptly froze it. I finally decided to make the actual ravioli the other day, and since I still had some of those beetroot left from the farmers market I juiced it and used the juice in place of water in Bryanna Clark Grogan's homemade pasta recipe. It totally worked =D I've been wanting to make bright purple pasta since forever, so this was the perfect oppurtunity.
Also, I made the pasta out of whole meal flour, but I think next time I'll go 70% whole meal/30% white or half and half - it didn't hold together quite as well as usual. Though that also could have been influenced by the chopped herbs I added to the dough - I think I didn't chop them small enough.
Anyway, the beetroot did add a slight beetroot taste to it but not enough to not match the rest of the dish. I was worried it wouldn't 'go' with the tomato sauce or even the pumpkin filling, but it was fine.
Because it was all whole meal flour it took a fair bit longer to cook than normal too. But that's ok :)
We just had it with herbed bread and a basic tomato sauce. Pretty much the same one I always make except I used tinned tomatoes because my wirst was still hurting yesterday! Unfortunately it feels better so I think I'll be going to work this weekend ;)
I still have almost a litre of the pumpkin/silverbeet mixture so I think I'll make some more ravioli soon. Maybe green? or orange? I have heaps of carrots to use...