Beet Ravioli, courtesy of Desert Candy

Lindsey saw this and wanted us to make it. So, we did... with some changes. So good.


Beet Ravioli with Poppy Seed Olive Oil
These would make an elegant first course or light lunch.

2 large red beets (about 14 ounces)
1/2 cup fresh ricotta cheese
2 tablespoons dried breadcrumbs (seasoned)
1 1/4 pounds fresh wonton wrappers
4 tbl (1/2 stick) olive oil
2 tablespoons poppy seeds
Freshly grated Parmesan cheese

1. Preheat oven to 400°F. Roast beets until tender when pierced with knife, about 1 hour. (In pan covered pan). 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 breadcrumbs.
2. Place a few of the wonton wrappers on your work surface, keeping remaining dough covered with plastic. Place a small bowl of water nearby. Spoon 1 teaspoon beet filling onto half of each wrapper. Dip fingertip into water and dampen edge, so you can trim edges to make a semi-circle if desired. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Repeat with remaining rounds.
3. In a wide skillet, heat olive oil with the poppy seeds, keep warm over very low heat. Working in batches, cook ravioli in large pot of boiling salted water until just done, about 2 minutes. Using slotted spoon, transfer to skillet with olive oil; toss to coat. You may need more oil, but move the ravioli around to coat both sides and . Place ravioli on plates; sprinkle with Parmesan if desired.