- For the filling:
- 2 large beets, roasted and peeled
- Bread crumbs, if necessary
- 2 eggs, lightly beaten
- 1/4 cup thick whole milk ricotta, such as Calabro brand
- 5 ounces (1 1/4 sticks) melted butter
- Salt and pepper, to taste
- 1 oz Parmigiano Reggiano
- 2 teaspoons poppy seeds
- For the pasta:
- 1 1/4 cups all-purpose flour
- 5 egg yolks and 1 whole egg
- 1 tablespoon milk
- 1 tablespoon olive oil
- pinch of Kosher salt.
Prepare the filling up to one day in advance: process beets pulse until finely chopped but not pureed. If the beets are seeping water, add a small amount of bread crumbs to soak up the liquid. Stir in eggs, ricotta, and 1/4 cup of the melted butter. Season with salt and pepper.
In a wide shallow bowl, or directly on a flat work surface, create a well in the middle of the flour. Add the other ingredients into the well. Using your fingers, blend the wet ingredients and incorporate the flour by gradually working in the sides of the well.
When the dough comes together to form a solid mass, knead it for a few minutes on a well-floured surface. When it is smooth and firm, wrap it in plastic and let it rest at room temperature for 30 minutes.
Dust a pasta roller and countertop with flour. Begin rolling out the dough, gradually setting the roller thinner and thinner until the dough very thin and uniform.
Fill and seal the pasta with egg wash. Cut the pasta out into desired shapes. Cook in boiling water for 4-5 minutes. Gently transfer cooked pasta onto a serving dish. Drizzle melted butter, grated cheese, and poppy seeds over the pasta and serve immediately.