1. In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Add the olive oil. Using a fork, gradually mix the eggs and oil into the flour until a dough starts to form.
2. Transfer the dough onto a lightly floured surface and knead for about 5 minutes until the dough becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
3. In the meantime, prepare the filling. In a bowl, combine the roasted beets, goat cheese, chopped fresh herbs, salt, and pepper. Mix until well combined.
4. Divide the rested dough into two equal portions. Take one portion and roll it out using a pasta machine or a rolling pin until it’s thin enough to pass through the widest setting on the pasta machine. Gradually decrease the setting until you reach your desired thickness.
5. Place small spoonfuls of the filling evenly spaced on the rolled-out dough, leaving about an inch of space between each spoonful. Brush the dough with water around the filling.
6. Roll out the second portion of dough in the same manner as the first. Carefully place it on top of the filled dough, pressing gently around each mound of filling to seal the ravioli. Using a pasta cutter or a sharp knife, cut out individual ravioli squares.
7. Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface. Remove them from the water using a slotted spoon and set aside.
8. In a separate pan, melt the unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Stir in the lemon zest and lemon juice, and season with salt and pepper to taste.
9. Add the cooked ravioli to the pan and gently toss to coat them in the sauce.
10. Serve the beet and goat cheese ravioli hot, garnished with additional fresh herbs if desired. Enjoy!

Note: The cooking time may vary, so adjust accordingly based on the thickness of your pasta and desired texture.