beetroot ravioli with poppy seed butter

I saw them some time ago on the market in Lörrach. As they looked a bit pink and different than the others so I got them. They were really great. So I kept google a bit busy and searched for recipes. This is the outcome of my search. I hope you like them as much as I do.

Pasta dough:
200 gr. flour
200 gr. wheat semolina
200 ml of water
1 pinch salt

Filling:
500 gr. beetroots
2 tablespoons butter
150 gr. ricotta cheese
1 tablespoon breadcrumbs
Optional: 3-4 Amarettini (chopped)

poppy seed butter:
75 gr. poppy seed
100 gr. butter

Mix all the ingredients for the dough and knead well. This let stand for 2-3 hours in refrigerator.

Peel the beetroots and cut into small cubes. Heat the butter in a saucepan and add beetroots cubes. Cover and simmer for 20-30 minutes on low heat until they are soft. Blend the beetroot in a food processor. Mix with ricotta cheese, breadcrumbs and Amarettini. Season with salt and pepper.

Roll out the dough thinly. Put the filling with a teaspoon on one-half of the dough  with enough distance. Cover with the second half. Cut out the ravioli. The whole operation goes easier if you have a ravioli tray.

Bring salted water to boil and cook ravioli for 2-4 minutes.

For the poppy seed butter melt butter and add poppy seeds. Mix with the ravioli and serve.

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