Beet Ravioli with Poppy Seed Butter

Beet Ravioli with Poppy Seed Butter
Photo by Brian Leatart


  • ½ cup fresh whole-milk ricotta cheese
  • 2 tablespoons dried breadcrumbs
  • 1 ¼ pounds Fresh Egg Pasta
  • 2 large red or golden beets
  • ½ cup butter
  • Freshly grated Parmesan cheese
  • 1 tablespoon poppy seeds

Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in b...

View full recipe at Epicurious


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