Beet Ravioli

Filling:

2 large red beets

1/4 c Ricotta fresh whole milk cheese

1/4 c Goat cheese

2 T dried breadcrumbs

1/4 c toasted Walnuts finely chopped

1 tsp lemon zest

salt/pepper to taste

Wonton Skins

Sauce:

1 stick butter

1 T poppy seeds

Goat (or Parmesan) cheese for top

400ø oven.  Roast beets wrapped in foil about 1 hour on baking sheet until tender when poked with knife.  Let cool, peel, and grate finely in bowl.  Add cheeses and season to taste with salt, pepper, lemon zest and toasted walnuts.  Stir in breadcrumbs.  Use wonton wrappers, brush edges with water and seal.  Boil in salted water for 3-4 minutes.

Melt butter in large skillet over medium heat and stir in poppy seeds, keep warm. Toss with ravioli and sprinkle with cheese.