Beetroot Ravioli for 4 Servings

Instructions:

1. Combine the flour and salt in a mound on a clean counter. Create a well in the center and add the eggs, beetroot puree, and olive oil.
2. Using a fork, gently whisk the center ingredients, slowly incorporating flour from the edges until a shaggy dough forms.
3. Knead the dough by hand for 5-8 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes to relax the gluten.
4. Prepare the filling by pulsing roasted beets, goat cheese, ricotta, parmesan, chives, lemon juice, salt, and pepper in a food processor until smooth.
5. Roll the rested dough into thin sheets using a pasta machine or rolling pin. Place small dollops of filling on the dough, cover with a second sheet, and seal and cut into ravioli.
6. Boil the ravioli in a large pot of salted water until they float to the surface (approximately 3-5 minutes), then remove gently with a slotted spoon.
7. In a pan, melt the butter over medium heat. Stir in poppy seeds and sage leaves, cooking until the butter is browned and sage is crisp.
8. Toss the cooked ravioli in the poppy seed butter sauce and garnish with fresh lemon zest before serving.