Beetroot Ravioli with Poppy Seed Butter

Ingredients

• 400 g flour
• 2 Eggs
• Salt
• 2 tbsp olive oil
• 300 g cooked beetroot (vacuum packed)
• 250 g ricotta
• Pepper
• 20 g breadcrumbs (1 heaping tbsp)
• 60 g yogurt butter (4 tbsp)
• 20 g ground poppy seeds (2 tbsp)
• 20 g Parmesan (1 piece)

Instructions

1. 1.

   Knead flour with about 80 ml lukewarm water, eggs, 1 tsp salt and olive oil into dough. Wrap in cling film and rest for about 30 minutes.

2. 2.

   Meanwhile grate the beetroot finely. Mix with ricotta, salt and pepper, then stir in breadcrumbs.

3. 3.

   Roll out the dough on a lightly floured surface to a very thin sheet. Cut circles of about 7 cm diameter and place 1 tsp of beet mixture in the center of each. Moisten edges and fold circles into half-moons, pressing edges firmly together.

4. 4.

   Cook ravioli in plenty of boiling salted water for about 5 minutes. Remove with a slotted spoon and let drain briefly in a colander.

5. 5.

   While ravioli cooks, melt butter in a pan and stir in poppy seeds.

6. 6.

   Serve the ravioli on a plate, drizzle with poppy seed butter, and sprinkle grated parmesan over the top.