Tarragon Beet Raviolis with Orange Butter and Shallots


3 medium red beets, roasted and peeled
¼ cup orange juice
½ cup ricotta cheese
Fresh Pasta , round sheets
1 stick butter, unsalted
2 medium shallots, chopped fine
½ cup fresh tarragon, chopped
1 tablespoon orange zest
¼ cup fresh orange juice
Salt and pepper
Poppy seeds, for garnish (optional)


To assemble the filling mash the red beets, ¼ cup orange juice and ricotta together, season with salt and pepper.  Assemble raviolis by spooning a spoonful of filling onto the pasta round and top with another pasta, using wet fingers seal ravioli edges.  Cook raviolis in boiling water for about 3-4 minutes.  While the raviolis are cooking, place butter in a sauté pan, add the shallots, tarragon and orange zest, and sauté for 2 to 3 minutes.  Add orange juice and season ith salt and pepper.  Toss the raviolis in the butter sauce and serve.  Garnish with poppy seeds if desired.