Beet Ravioli with Brown Sage Butter

PREPARATION:

1. 1. Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets (use latex gloves to prevent stains on hands) finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.
   2. If not using wonton wrappers, Roll Fresh Egg Pasta dough into sheets according to recipe. For wonton wrappers make sure you draw water around wraps so the top wrapper sticks and seals so your filling doesn’t come out when simmering in water. So, Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, (or use what size you are trying to achieve or you can rustic hand cut)  Cut sheet into as many rounds, squares depending on what size cutter you are using. Transfer ravioli pieces to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 52+ rounds or so.
   3. You can also lay one long sheet of pasta and cover with another sheet. Just be sure to use pastry brush and draw water rings around filling so the top sheet of pasta will stick. You can also use a ravioli form.
      
   4. Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon or so, (don’t overfill) beet filling onto half of each round. use pastry brush to dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.) Or store in layers on parchment paper in Tupperware containers so they don’t break in freezer.
      
   5. Melt butter in large skillet over low heat in heavy based saucepan, without stirring or shaking. Skim off white foam solids with spoon. (clarify the butter, a little sediment is fine). Then turn up to medium heat and add the fresh sage leaves and cook until crisp but not brown. Remove and drain on paper towels. Keep butter warm or heat right before serving ravioli.
   6. Then Working in batches, cook ravioli in large pot of simmering salted water until cooked through, stirring often, about  5-6 minutes. Wonton wrappers will be less, about half the time. (Do not cook in rapid boiling water or your filling will fall out of the pasta) Using slotted spoon, transfer to x-large clean skillet with some of the pasta water to keep warm.
   7. Make sure your serving plates are warm so the ravioli stays hot. Using slotted spoon divide the ravioli portions to wide bowl letting some pasta water in to keep from drying out. Then pour melted sage butter over the pasta.  Garnish with a sprinkle with Parmesan, fried sage leaves. You can also choose not to add the fried sage leaves and garnish with toasted chopped walnuts, pine nuts and parsley. But it is essential to make the butter with the sage leaves as it gives it the best flavor.