Slightly Red Ravioli

Yet another installment of the Gary Oldman at home movie event!

Okay, by the end these looked a little more pink than red (see them in the picture, there?). But it was still oddly colored and tasty! It's a beet ravioli, so it's a little sweet -- which makes it great either warm or cool.

Bloody Beets -- Ravioli
1 large red or golden beets (about 7 ounces)
1/4 cup fresh whole-milk ricotta cheese (actually, I used skim)
1 tablespoon dried breadcrumbs

3/4 pounds Fresh Egg Pasta (I actually just used store-bought fresh lasagna noodles... I am crazy, but I didn't have time to be that crazy when I made this)

1/4 cup (1/2 stick) butter

1/4 tsp. nu

tmeg
1/2 tablespoon poppy seeds
2 tbl Freshly grated Parmesan cheese

Preheat your oven to 400°F. Wrap the beet in heavy-duty foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets (don't make my mistake, unless you like looking like you killed someone... which, actually, I didn't mind so much, but still -- wear gloves!); finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.

Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 28 rounds.

Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. You can use a fork to press it and make the crinkly pattern. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)

Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes.

Melt butter in large skillet over medium heat and stir in the nutmeg, followed by the poppy seeds; lower heat and add the cooked ravioli. Sprinkle with Parmesan and toss to coat.