Puree the spinach and squeeze out the water well. Put it in a bowl together with all the flours, salt and the ground psyllium seed shells and mix together. Add the eggs and the oil and mix with a wooden spoon until the eggs are well mixed with the flour mixture.

Now knead with your hands to a smooth dough. If the dough is still too moist because of the spinach, simply add a little more rice flour.

Wrap the dough in cling film and let it rest for 10-20 minutes. But don't let it rest longer than 30 minutes.

Now cut the dough into small portions and roll out thinly with a rolling pin to about 2-3 mm. Now cover one lid with the beetroot filling and close with the other ravioli lid. Make sure that there is no air in the ravioli, otherwise they will burst in the water.

Once all the ravioli are ready, cook in boiling salted water for 4-5 minutes until al dente.