1) Obtain the beetroot puree. Peel 1 beet cooked, blend and drain well in a colander lined with gauze. Arrange the flour as a fountain on a pastry board or in a large bowl; slip out to the center eggs and add the puree of beet and a socket of salt; beat with a fork, gradually incorporating the flour, and knead everything vigorously for at least 15 minutes, until the dough is soft and elastic, but not sticky. Divide it into 4 loaves, wrap them in cling film and let them rest for 20 minutes.

2) Boil the potatoes. Slice the onions and stew them in a non-stick pan with 4 tablespoons ofoil; united salt, pepper, a few tablespoons of broth (or hot water) and continue cooking for 8-10 minutes, until they are tender and dry. Drain the potatoes, pass them through a potato masher and mix them onions cooked finely chopped, salt is pepper; let the dough cool and transfer it to a pastry bag.

3) Roll out the pasta in long thin sheets with the appropriate machine (penultimate notch). Spread out many piles of filling (equivalent to 1 teaspoon) on 1 sheet, cover with another strip of pasta and seal it well around the filling. With a round notched ravioli mold of about 6 cm cut out the ravioli. Continue in the same way until all the ingredients are used up and let the ravioli dry on a surface sprinkled with semolina (20 ').

4) Boil i ravioli in abundant salt water for 3-4 minutes. Drain them with a slotted spoon and sprinkle them with butter molten, i poppy seeds and the roquefort crumbled.