Beet and Chèvre Ravioli

1. Preheat oven to 400F. Pierce beets a few times. Place in a baking dish and cover with foil. Roast beets until tender, about 1 hour. Remove from oven and let beets sit until they are cool enough to handle. Peel off skin. Grate beets into a bowl or chop with a food processor. Mix in goat cheese.
2. Divide pasta dough in half (you should have 2 portions altogether). Roll 1 portion into an even-shaped rectangle (or run through a pasta crank) until about 1/16 inch thick. Place spoonfuls of filling about an inch apart along one portion of dough. 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). Roll the other portion of dough out in a similar fashion. Place it on top of the first one and press to seal. Try to work from the inside out, to remove air pockets from all of the ravioli. Cut with a pastry wheel (cutting around each pocket of filling to make your ravioli).
3. Bring a pot of water to a boil. Add in pasta. Begin heating butter in a pan over medium-high heat. Put the ravioli in the pot of boiling water. When ravioli have finished cooking (they’re ready once they begin to float), use a slotted spoon to transfer them from the pot to the frying pan. Sprinkle on some poppy seeds and fry until golden on each side. Transfer to a plate. Add some more poppy seeds and freshly grated parmesan cheese before serving.

FOR THE EGG PASTA:

1. Sift the flour into a large bowl and make a well in the center. Crack your eggs into the well and using a fork, beat the eggs and begin to pull flour into the liquid.
2. Once you can no longer mix with a fork, knead dough on a well-floured surface until smooth and elastic (should take 8–10 minutes and your arms will be sore). If the dough feels a bit dry, add a little olive oil when kneading.
3. Cover dough with a wet tea towel and let rest for 10 minutes before rolling and filling it.

Note: This recipe will make approximately 2 dozen ravioli. We served ours with white bean puree and were stuffed to the gills.