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Source adapted from Bon Appétit
Servesapprox. 4 dozen ravioli
|1 tbsp||poppy seeds|
|2 batches||egg pasta dough|
|4 oz||chèvre||(goat cheese)|
|3||medium-sized red beets|
1. Preheat oven to 400°. 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 4 portions altogether). Roll 2 portions into even-shaped rectangles (or run through a pasta crank) until about 1/16 in. 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 areas between filling (or mist with a spray bottle). Place other portion of dough on top and press to seal. Try to work from the inside out, to avoid air pockets in the ravioli. Cut with a pastry wheel.
3. Bring a pot of water to a boil. Add in pasta. Begin heating butter in a pan over medium-high heat. 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. Freeze any ravioli (uncooked) you won’t be using right away.