Preheat your oven to 375°F. Season the beets with olive oil, wrap them in foil, and bake for about 1 hour until they are tender. Allow them to cool, then peel off the skins.

Puree the roasted beets until smooth. In a bowl, combine the beet puree with eggs and a pinch of salt. Gradually add all-purpose flour until a dough forms. Knead until smooth, wrap in plastic, and let it rest for 1-2 hours.

Drain any excess moisture from the ricotta cheese. In a mixing bowl, combine the ricotta, fresh thyme, parmesan cheese, salt, and pepper. Keep the filling chilled until ready to use.

Divide the rested dough into quarters. Using a pasta maker, roll each portion into thin sheets, dusting with flour as needed to prevent sticking.

Lay out the sheets of dough. Place small mounds of the ricotta filling along one strip, brushing the edges with egg wash. Carefully place another sheet over the top, pressing out any air to seal, then cut into heart shapes using a knife or cookie cutter.

Boil a large pot of salted water. Gently add the ravioli and cook until they float to the surface, which takes about 3-4 minutes. Remove them with a slotted spoon.

In a saucepan over medium heat, melt the unsalted butter until it turns golden brown. Add fresh sage leaves and season with salt. Allow the sauce to simmer for a minute.

In a large mixing bowl, toss the boiled ravioli with the brown butter sauce. Plate them and garnish with toasted walnuts and additional thyme.

Optional: Drizzle with a little extra olive oil for added richness.