This dish always looks so beautiful with the brilliant heliotrope pink of the beetroot against the white of the pasta, sitting in a little pool of melted butter studded with poppy seeds. This unusual pasta dish comes from the Trieste area, and really does taste as good as it looks. Make sure the pasta isn’t too thin, so that the filling doesn’t bleed through too much, as it would spoil the surprise of cutting the ravioli open once it is on the plate.
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