Combine the flours, xanthan gum, salt, and water in a bowl.
Mix briefly until just combined, and then create a well in the middle.
Crack the eggs into the well and add the oil. Knead for 5-6 minutes to form a smooth dough; if necessary add a little more flour or a little water if too wet or dry.
Shape into a ball, wrap in clingfilm, and leave to rest at room temperature for 1 hour.
Split the dough into four pieces and roll out each piece through a pasta machine into long sheets; reduce the thickness setting with each pass of the dough through the machine until you reach about 0.5 cm | 0.25" thickness.
For the filling
Combine the beetroot with the dairy-free soft cheese in a food processor.
Blend on high until smooth; loosen the mixture by blending in a little hot water if needed.
Season to taste with salt and pepper.
Place two sheets of pasta on a lightly floured surface.
Spoon teaspoons of the beetroot filling in a line on the sheets of pasta, spaced apart.
Drape the other sheets of pasta on top to cover, pressing around the fillings to seal the pasta sheets together.
Cut out the ravioli with a fluted ravioli or small cookie cutter.
Arrange completed ravioli on a large tray dusting with plain flour mix and set aside, covered loosely with a tea towel, until ready to cook.
When ready to cook, brush off any excess flour from the ravioli.
Drop into a saucepan of boiling, salted water and cook until they float, about 2-3 minutes.
Remove from the water with a slotted spoon.
Drain on kitchen paper and cover loosely with aluminium foil to keep warm.
Toast the pine nuts in a dry frying pan set over a moderate heat until golden and aromatic.
Arrange the cooked ravioli on plates and top with the pine nuts and rocket.
Drizzle with extra-virgin olive oil before serving.