8 ounces beets
Extra virgin olive oil Salt and freshly ground black pepper 8
cloves garlic, peeled
1 shallot, minced
2 tablespoons ricotta
1 tablespoon chopped basil
1 tablespoon Parmesan cheese
8 fresh thin pasta sheets, 3 inches x 5 inch
1 cup heavy cream
1 teaspoon poppy seeds
1 tablespoon chopped toasted walnuts
4 small basil sprigs for garnish
Preheat oven to 350 degrees. Toss the beets in olive oil with
salt and pepper. Roast in a small sheet pan for an hour or so or
until tender all the way through. Allow to cool and then peel.At
the same time, toss the garlic cloves with olive oil, salt and
pepper. Wrap in a piece of foil, and roast 40 minutes or until
tender. Allow to cool. Meanwhile, heat 1 tablespoon olive oil in a
small frying pan. Add the shallots and cook over moderate heat
until tender, about 4 minutes. Cool. Puree the beets in a food
processor. Add the ricotta and mix well. Transfer the beet mixture
to a bowl and add the shallots, basil and Parmesan cheese. Season
with salt and pepper. Heat the cream in a saucepan and reduce by
one quarter. Puree the roasted garlic with the reduced cream.
Season with salt and pepper. Strain if you like. Keep warm. Bring a
large pot of water to a boil. Add salt. Blanch the pasta sheets
until cooked through, about 4 minutes. Cool in ice water. Lay the
pasta sheets on an oiled sheet pan. Put a spoonful of beet filling
in the center of each pasta sheet. Roll up the long way and twist
the ends to form a bundle. They should look like wrapped candies.
They can be made, covered with plastic and refrigerated overnight
up to this point. Increase the oven to 400 degrees. Set the
bundles, side by side, on an oiled sheet pan. Bake 5 minutes or
until the edges just begin to brown. Put a spoonful of sauce on
each of 4 warm plates. Arrange 2 bundles on each plate. Sprinkle
with

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