Serves 8

INGREDIENTS

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

PREPARATION

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 sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.