Making Beet Heart Ravioli with Ricotta and Thyme can be a fun and rewarding experience. Follow these steps to create this delightful dish:

1. Prepare the Beets: Roast the beets in the oven until tender. Once cooled, peel and puree them in a blender or food processor until smooth.
2. Make the Pasta Dough: In a large bowl, mix the flour and salt. Create a well in the center and add the egg and beet puree. Gradually mix the flour into the wet ingredients until a dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
4. Prepare the Filling: In a bowl, combine the ricotta cheese, chopped thyme, grated Parmesan cheese, and season with salt and pepper. Mix until well combined.
5. Roll Out the Dough: Divide the rested dough into quarters. Roll out one quarter at a time on a floured surface until thin (about 1/16 inch thick).
6. Cut the Ravioli: Using a heart-shaped cookie cutter, cut out hearts from the rolled dough. Place a teaspoon of filling in the center of half of the heart shapes.
7. Seal the Ravioli: Moisten the edges of the filled hearts with water, then place another heart shape on top. Press down to seal, ensuring no air is trapped inside. Repeat with remaining dough and filling.
8. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes or until they float to the surface.
9. Drain and Toss: Using a slotted spoon, remove the ravioli and drain. Toss gently with a drizzle of olive oil to prevent sticking.
10. Serve: Plate the ravioli and garnish with fresh thyme sprigs for an elegant touch.

These steps will guide you in creating Beet Heart Ravioli with Ricotta and Thyme that is both beautiful and delicious.