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1.
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Preheat oven to 400F.
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Pierce beets a few times.
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Place in a baking dish and cover with foil.
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Roast beets until tender, about 1 hour.
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Remove from oven and let beets sit until they are cool enough to handle.
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Peel off skin.
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Grate beets into a bowl or chop with a food processor.
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Mix in goat cheese.
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2.
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Divide pasta dough in half (you should have 2 portions altogether).
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Roll 1 portion into an even-shaped rectangle (or run through a pasta crank) until about 1/16 inch thick.
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Place spoonfuls of filling about an inch apart along one portion of dough.
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When there is no more room on the dough, dab a little bit of water onto the areas of the dough between filling (or mist with a spray bottle).
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Roll the other portion of dough out in a similar fashion.
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Place it on top of the first one and press to seal.
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Try to work from the inside out, to remove air pockets from all of the ravioli.
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Cut with a pastry wheel (cutting around each pocket of filling to make your ravioli).
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3.
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Bring a pot of water to a boil.
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Add in pasta.
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Begin heating butter in a pan over medium-high heat.
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Put the ravioli in the pot of boiling water.
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When ravioli have finished cooking (theyre ready once they begin to float), use a slotted spoon to transfer them from the pot to the frying pan.
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Sprinkle on some poppy seeds and fry until golden on each side.
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Transfer to a plate.
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Add some more poppy seeds and freshly grated parmesan cheese before serving.
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FOR THE EGG PASTA:
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1.
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Sift the flour into a large bowl and make a well in the center.
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Crack your eggs into the well and using a fork, beat the eggs and begin to pull flour into the liquid.
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2.
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Once you can no longer mix with a fork, knead dough on a well-floured surface until smooth and elastic (should take 810 minutes and your arms will be sore).
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If the dough feels a bit dry, add a little olive oil when kneading.
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3.
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Cover dough with a wet tea towel and let rest for 10 minutes before rolling and filling it.
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Note: This recipe will make approximately 2 dozen ravioli.
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We served ours with white bean puree and were stuffed to the gills.
