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1
Preheat the oven to 400 degrees F. Drizzle the beets with the olive oil.
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2
Wrap in foil and roast for 45 minutes, until very tender.
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3
Remove from the heat and, once cooled, peel the beets and mash them with a fork or a potato masher.
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4
In a small bowl, combine the mashed beets, ricotta, and milk and stir well with a wooden spoon to combine.
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5
Season with salt and pepper, to taste.
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6
Allow to cool completely.
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7
Prepare the pasta dough and roll it out to the thinnest setting on a pasta rolling machine.
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8
Cut the pasta sheet into 2-inch squares.
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9
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.
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10
Set aside, covered with a damp towel, until ready to use.
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11
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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12
Cook the ravioli in the boiling water until cooked through and tender, about 5 minutes.
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13
Drain the ravioli and place in a large serving bowl.
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14
Toss with the melted butter and poppyseeds and serve with cheese grated over.
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15
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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16
Make a well in the middle of the flour and add the eggs and the olive oil.
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17
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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18
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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19
The dough will come together when half of the flour is incorporated.
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20
Start kneading the dough with both hands, using the palms of your hands.
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21
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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22
Lightly reflour the board and continue kneading for 6 more minutes.
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23
The dough should be elastic and a little sticky.
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24
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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25
Roll the pasta out on a pasta rolling machine to the desired thickness.
