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Vibrant beet-filled ravioli from Cortina d'Ampezzo are finished with poppy seeds and melted butter. This striking vegetarian pasta showcases fresh seasonal ingredients in true mediterranean fashion.
Roast beets (wrapped in foil) and potato together in a 400°F oven for 45–55 minutes until tender; allow to cool, peel skins, and finely grate both.
In a mixing bowl, combine grated beets, potato, ricotta, Parmesan, a pinch of salt, pepper, and nutmeg. Mix until smooth. Set aside.
On a clean surface, form a mound of flour and make a well in the center; crack in eggs with a dash of salt. Use a fork to gradually incorporate flour into eggs, then knead 8–10 minutes until elastic. Wrap and let dough rest 30 minutes.
Roll dough out very thin (less than 1/16 inch). Cut into 3-inch rounds. Place 1 heaping teaspoon of beet filling in each, fold over, and crimp edges firmly.
Boil a large pot of salted water. Add ravioli and cook gently for 3–4 minutes until ravioli float; remove with a slotted spoon.
In a saucepan, melt butter over medium-low heat until foaming but not browning. Toss drained ravioli with melted butter, sprinkle with poppy seeds, and serve immediately.
