Beet Ravioli With Poppy Seed Brown Butter

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Turntable Kitchen


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3 medium red beets

1/2 cup of fresh ricotta cheese (preferably whole-milk)

3 – 4 tablespoons of crumbled blue cheese (more or less, depending on how much you like blue cheese and how assertive you want this flavor to be)

2 tablespoons of breadcrumbs

1 1/4 pounds of fresh pasta sheets (I use this recipe, using 3 1/2 cups of all-purpose flour)

freshly ground pepper, to taste

1/2 – 1 teaspoon of lemon zest (optional)

salt, to taste

1 stick of unsalted butter

1 tablespoon poppy seeds

Parmesan cheese, to serve

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