1 large beet or 1 scant cup beet puree
1 T olive oil
3 cups of flour
2 large eggsFilling
1 ¾ cup ricotta
¼ cup mascarpone
½ cup parmesan, grated on a microplane
zest of 1 lemon
1 teaspoon freshly ground black pepper
1 tablespoon sliced sageSauce
1 cup butter (1 stick)
1 tablespoon poppy seeds
Boil the beets until tender. Purée in a food processor with olive oil until super smooth and cool.
Put the flour in a bowl and make a little well. Add the beets followed by the eggs into the well and slowly incorporate flour. Place the dough on a floured surface and knead until it starts to feel silky. Wrap the dough in plastic wrap and allow to rest for 2 hours, allowing the gluten to properly activate.
Combine all ingredients.
To Assemble Raviolis:
Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
Using a 3-4 inch cookie or ring cutter create circles from your dough. Pipe or dollop 1-2 teaspoons of filling onto half of the circles. Use water to dap or brush around the edges. Top each filled ravioli with another pasta round, working from the inside out to adhere–be sure to remove as many air bubbles as possible.
Melt the butter in a sautee pan until just nutty and turn off the heat. Boil the ravioli for 3-4 minutes and toss in the browned butter. Place it delicately on a plate and sprinkle with a pinch of poppy seeds.