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, about 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