Instructions: Preheat the oven to 400 degrees. Drizzle the beets with the olive oil. Wrap in foil and roast for 45 minutes, until very tender. Remove from the heat and, once cooled, peel the beets and mash them with a fork or a potato masher.

In a small bowl, combine the mashed beets, ricotta, and milk and stir well with a wooden spoon to combine. Season with salt and pepper, to taste. Allow to cool completely.

Prepare the Basic Fresh Egg Pasta dough and roll it out to the thinnest setting on a pasta rolling machine. Cut the pasta sheet into 2-inch squares. Place a scant tablespoon of the beet filling on the center of half of the squares and top with the remaining squares, pressing around the edges to seal. Set aside, covered with a damp towel, until ready to use.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ravioli in the boiling water until cooked through and tender, about 5 minutes. Drain the ravioli and place in a large serving bowl. Toss with the melted butter and poppyseeds and serve with cheese grated over.

This recipe yields 6 servings.

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