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Beet Ravioli with Poppy Seed Butter
- 2 large red or golden beets (about 14 ounces)
- 1/2 cup fresh whole-milk ricotta cheese
- 2 tablespoons dried breadcrumbs
- 1 1/4 pounds Fresh Egg Pasta
- 1/2 cup (1 stick) butter
- 1 tablespoon poppy seeds
- Freshly grated Parmesan cheese
Directions:View on Bon Appetit
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