2 large red beets, roasted and peeled, chopped fine
½ cup Ricotta cheese
1 tablespoon orange zest
Pasta sheets (Recipe on Ger-Nis site)
1 stick butter
2 medium shallots, chopped fine
1 tablespoon poppy seeds
1 tablespoon fresh orange juice
1 tablespoon white wine
1 teaspoon salt
In a small bowl, combine beets, cheese, and orange zest. Season with salt, and set aside.
Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down.
Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.
Strain and set aside.
In the meantime, in a medium sautÃ© pan, melt butter and sautÃ© shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.