Name: Beet Ravioli with Poppy Seed Butter
Yield: Makes 8 first-course servings
Ingredients: 2 large red or golden beets (about 14 ounces); 1/2 cup fresh whole-milk ricotta cheese; 2 tablespoons dried breadcrumbs; 1 1/4 pounds Fresh Egg Pasta; 1/2 cup (1 stick) butter; 1 tablespoon poppy seeds; Freshly grated Parmesan cheese

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Beet Ravioli with Poppy Seed ButterBrian Leatart

Few stuffed pastas are as pretty as these traditional ravioli from Veneto. The rich, sweet filling of roasted beets is complemented by the unique flavor of tiny black poppy seeds. If you don't have time to make fresh pasta, use purchased wonton wrappers.

Market Tip

The flavor, color, and texture of roasted fresh beets is incomparable, so don't even consider using the canned variety. When choosing beets, select bunches with bright, glossy leaves attached.

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