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1
Preheat oven to 350F (180C).
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2
Toss the beets in olive oil with salt and pepper.
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3
Roast in a small sheet pan for an hour or so or until tender all the way through.
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4
Allow to cool and then peel.
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5
At the same time, toss the garlic cloves with olive oil, salt and pepper.
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6
Wrap in a piece of foil, and roast 40 minutes or until tender.
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7
Allow to cool.
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8
Meanwhile, heat 1 tablespoon olive oil in a small frying pan.
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9
Add the shallots and cook over moderate heat until tender, about 4 minutes.
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10
Cool.
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11
Puree the beets in a food processor.
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12
Add the ricotta and mix well.
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13
Transfer the beet mixture to a bowl and add the shallots, basil and Parmesan cheese.
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14
Season with salt and pepper.
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15
Heat the cream in a saucepan and reduce by one quarter.
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16
Puree the roasted garlic with the reduced cream.
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17
Season with salt and pepper.
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18
Strain if you like.
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19
Keep warm.
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20
Bring a large pot of water to a boil.
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21
Add salt.
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22
Blanch the pasta sheets until cooked through, about 4 minutes.
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23
Cool in ice water.
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24
Lay the pasta sheets on an oiled sheet pan.
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25
Put a spoonful of beet filling in the center of each pasta sheet.
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26
Roll up the long way and twist the ends to form a bundle.
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27
They should look like wrapped candies.
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28
They can be made, covered with plastic and refrigerated overnight up to this point.
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29
Increase the oven to 400F (200C).
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30
Set the bundles, side by side, on an oiled sheet pan.
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31
Bake 5 minutes or until the edges just begin to brown.
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32
Put a spoonful of sauce on each of 4 warm plates.
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33
Arrange 2 bundles on each plate.
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34
Sprinkle with poppy seeds, walnuts and basil.
