BEET PASTA DOUGH: 4 c. flour, 2 T. olive oil, 1 T. salt, 10 each egg yolks, 1 c. beet juice
Mix flour, oil, salt and egg yolks and slowly add enough beet juice until the dough comes together. Do this a day in advance if possible.
CRAB FILLING: 1/2 c. goat cheese, 1/2 c. mascarpone cheese, 1 c. picked crabmeat, 1 tsp. chopped tarragon, 1 tsp. chopped onions, salt and pepper to taste
Mix filling together and set aside until ready to form raviolis
HERBED BEURRE BLANC 2 c. white wine, 1 ea. lemon, halved, 1 ea. shallot, 5 cloves garlic, 1 ea. bay leaf, 1 T. black peppercorn, 1/4 c. heavy whipping cream, 1/2 lb. butter in 1/2 inch cubes, salt and pepper to taste, 1 T. chopped herbs
Mix wine, lemon, shallot, garlic, bay leaf and peppercorn in sauce pan and reduce until almost all the wine is evaporated. Add cream and once it's boiling, turn off the heat and whisk in enough butter until the beurre blanc starts to thicken slightly. Once thickened, strain out solids, season with salt and pepper and mix in herbs. Keep in a warm location to prevent breaking later, but do not put it back over direct heat or it will separate.
Roll out two sheets of pasta to 4-5 thickness on pasta roller. Etch the ravioli shapes in bottom sheet to determine how many raviolis each sheet will make. Fill each ravioli with no more than 1 tsp. filling or the raviolis will blow out in the water. Brush edges with egg wash, place second pasta sheet on top, force out all the air bubbles and punch raviolis out. Drop into boiling water and cook until they start to float. Any extra raviolis can be placed on a half sheet pan with parchment paper, frozen, and bagged up for later consumption. Strain raviolis or use a spider to scoop out. Toss in enough beurre blanc to coat and serve. Garnish with extra chopped herbs.