*  Exported from  MasterCook II  *
 Serving Size  : 0    Preparation Time :0:00
 Categories    : TVFN
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        beets
                         Extra virgin olive oil
                         Salt and freshly ground black pepper
    8                    cloves garlic, peeled
    1                    shallot, minced
    2      tablespoons   ricotta
    1      tablespoon    chopped basil
    1      tablespoon    Parmesan cheese
    8                    fresh thin pasta sheets, 3 inches x 5 inch
    1      cup           heavy cream
    1      teaspoon      poppy seeds
    1      tablespoon    chopped toasted walnuts
    4                    small basil sprigs for garnish
 Preheat oven to 350 degrees. Toss the beets in olive oil with salt and pepper. 
 Roast in a small sheet pan for an hour or so or
 until tender all the way through. Allow to cool and then peel.At the same 
 time, toss the garlic
 cloves with olive oil, salt and pepper. Wrap in a piece of foil, and roast 40 
 minutes or until
 tender. Allow to cool. Meanwhile, heat 1 tablespoon olive oil in a small 
 frying pan. Add the shallots and cook over
 moderate heat until tender, about 4 minutes. Cool. Puree the beets in a food 
 processor. Add the ricotta and mix well. Transfer the beet mixture to a
 bowl and add the shallots, basil and Parmesan cheese. Season with salt and 
 pepper. Heat the
 cream in a saucepan and reduce by one quarter. Puree the roasted garlic with 
 the reduced cream.
 Season with salt and pepper. Strain if you like. Keep warm. Bring a large pot 
 of water to a boil. Add salt. Blanch the pasta sheets until cooked through, 
 4 minutes. Cool in ice water. Lay the pasta sheets on an oiled sheet pan. Put 
 a spoonful of beet
 filling in the center of each pasta sheet. Roll up the long way and twist the 
 ends to form a bundle.
 They should look like wrapped candies. They can be made, covered with plastic 
 and refrigerated
 overnight up to this point. Increase the oven to 400 degrees. Set the bundles, 
 side by side, on an oiled sheet pan. Bake 5
 minutes or until the edges just begin to brown. Put a spoonful of sauce on 
 each of 4 warm plates. Arrange 2 bundles on each plate. Sprinkle with
 poppy seeds and walnuts and garnish with a sprig of basil. Yield: 4 servings
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