Casumzieei ampezzani (Beet Ravioli) Per 6 persone (serves 6) (Recipe was translated from an Italian cookbook) 1 recipe of pasta dough (see " Smoked Black Cod Ravioli" recipe in pasta section) or wonton wrappers 2 pounds beets, boiled until soft 6 tablespoons butter Salt 1/2 cup ricotta bread crumbs (optional) 1 stick butter, melted 4 tablespoons poppy seeds parmigiano cheese, grated 1. Make pasta dough and let it rest. 2. Chop up the boiled beets (I always use the finest grating disc on the cuisinart) and toast it lively with 90 grams of butter and a pinch of salt. Mix it with the ricotta and if the resulting mix is too wet, mix in a little bread crumbs. 3. Roll out pasta and form ravioli. Can be made ahead and frozen at this point. 4. Boil for about 10 minutes in plenty of salted water, drain and then toss with a desired amount of melted butter and poppy seeds, serve with plenty of grated parmigiano cheese.