This beet ravioli recipe has been playing a little tune in my head for awhile now. More than a month ago, I started fiddling with it but I was apparently lacking in the finesse required to get paper thin slices of beet without cutting the ends of my fingers off in the process. The combination of beet juice and my own blood created something that looked like a grisley crime scene and, at some point, I did think cordoning off the kitchen with yellow tape, might not be a bad idea. I certainly was afraid to go in there. As it was, I was standing there, my hand wrapped in…