Beet And Ricotta Ravioli

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
677
FAT
150%
CHOL
231%
SOD
43%

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Ingredients for 4 servings

1 1/4 cups all-purpose flour

1 oz Parmigiano Reggiano

2 eggs, lightly beaten

1 tablespoon milk

2 teaspoons poppy seeds For the pasta:

5 egg yolks and 1 whole egg

1/4 cup thick whole milk ricotta, such as Calabro brand

5 ounces (1 1/4 sticks) melted butter

Bread crumbs, if necessary

1 tablespoon olive oil

pinch of Kosher salt.

2 large beets, roasted and peeled

Salt and pepper, to taste

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