Mix together chia seeds and hot water until thick.

Blend together steamed beet, chia seed mixture, coconut oil and warm water until chia seeds are very fine and smooth.

Make a well in the mound of flour and pour in blended mixture.

Using a fork, gradually mix together flour and beet mixture. Be careful not to break well.

When it is well incorporated, knead for 5 minutes.

Wrap is plastic wrap and let sit at room temperature for 30 mins.

Saute mushrooms in 1 tbsp herb and garlic butter while pasta dough is resting.

Mince in processor.

After 30 mins, divide dough into 4 equal parts.

Roll out 2 parts in two similar squares.

Using one square, dot with minced mushrooms.

Cover with second piece of square.

Using fingertips, seal between mushroom dots, slightly pressing out any air bubbles.

Cut between dots to form small squares or use a round cookie cutter.

Drop into rolling, boiling water for 5 minutes.

While ravioli is boiling, melt 3 tbsp herb and garlic butter in a pan,

When ravioli is done, remove from water with a slotted spoon and place into pan with melted butter.

Toss to coat and garnish with freshly grated Parmesan cheese.