Directions

1. For the filling, steam the beets and potatoes. When they are cooked, mash them and let them cool. Add the ricotta cheese, salt and pepper and mix well.

2. Then prepare the dough by mixing flour, eggs and, if necessary, warm water. Let the dough rest 30 minutes.
3. Roll out the dough thinly, cut squares, put a spoon of filling in the center and close the ravioli.
4. In a pot, put water to heat. When it boils, cook the ravioli for 3 minutes starting when they come to the surface. Drain and toss them in a pan with butter, sage and Giusti Balsamic Vinegar.
5. Serve with a sprinkling of poppy seeds.