Beet Ravioli with Poppy Seed Butter

Make a smooth, so-called “lean” pasta dough with egg, egg yolk, flour, salt and as much water as needed. Let it rest for half an hour before rolling it out paper-thin, cutting out circles with a glass and adding the following filling:

Remove the peel from beet and potatoes, cook in a little salted water. Pass through a sieve. Fry breadcrumbs in butter, mix with the puree. Season strongly with salt and freshly ground pepper.

Brush the dough circles with egg white, place a spoonful of filling on each half of the circle, press firmly together to form a half moon, cook in salted water.

Arrange on plates, baste with brown butter, sprinkle with poppy seeds and Parmesan cheese.

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