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.

pumpkin ravioli

4 persons

750 gr pumpkin (Hokkaido)
50 gr butter
25 gr sugar
12 Amarettini
1 egg yolk
150 gr grated Parmesan cheese
Nutmeg
Salt, Peffer

Dough:
200 gr durum wheat
200 gr flour
200 ml of water

Mix for the dough durum wheat, flour and water. Make a nice smooth dough. Let it rest for about 1 hour.

For the filling clean the pumpkin and dice. Cook with butter and sugar for 15 minutes. Mash well. Add the crush Amarettini and to the pumpkin. Add egg yolk and parmesan cheese. Season with nutmeg, pepper and salt.

On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with flour and place the ravioli on it.
Add the ravioli to boiling water and cook for 4 to 5 minutes. Serve with sage butter and parmesan cheese.