6-7 cups all-purpose flour, divided
3 large eggs
1/4 cup water
1 beet, about 5 ounces, cooked, peeled and cut in 1-inch pieces
1/2 pound fresh spinach leaves
1 tablespoon salt, divided

Insert the metal “s” blade in the Cuisinart® Food Processor. Place 2 cups flour in the work bowl with 1 egg, 1 teaspoon of the salt, and 1/4 cup water. Process until the mixture forms a ball, about 30 seconds. If dough is too dry to form a ball, add more water a tablespoon at a time. Remove and wrap in plastic wrap. Place in refrigerator for 30 minutes to allow dough to rest.
Place beet in work bowl. Pulse to chop, then process until puréed. Repeat the pasta making process with 2 more cups of the flour, another egg, and one teaspoon salt to make the beet pasta, mixing for about 90 seconds. Place about 2 ounces of the spinach in the work bowl; pulse to chop, then process until finely chopped, almost puréed. Keep adding spinach to work bowl, 2 ounces at a time and processing until all spinach is chopped/puréed. Then repeat pasta making process with 2 cups of the remaining flour, remaining egg and salt, to make spinach pasta, mixing for about 90 seconds, adding more flour 1 tablespoon at a time as necessary if mixture is too wet. Wrap each in plastic wrap in refrigerate for 30 minutes.
Flatten each ball of dough slightly. With a pasta machine, use flat roller setting to knead each ball of dough until smooth and flattened (using settings 1 and 2) to about 1/8-inch thick. Cut rolled dough into 1/2-inch strips. Place strips on work surface, alternating each color strip and press together. Reroll the now striped dough in pasta machine until very thin.
To make ravioli:
Place sheets on lightly floured work surface. Place a mound (about 1 tablespoon) of your favorite pasta filling every 2-inches. Cover with a second sheet of pasta dough and press gently to form ravioli. Cut into squares and press all sides with a fork to secure the filling inside the dough.
Boil pasta gently to cook and serve with your favorite sauce.