From egg yolk, flour, egg, water as needed and salt make a smooth, so-called ‘lean’ pasta dough and let it rest for half an hour.
In the meantime, peel beet and potatoes, cook in a little salted water and pass through a vegetable mill.
Fry breadcrumbs in butter, mix with the beet and potato puree.
Season strongly with salt and freshly ground pepper.
Then roll out the dough paper-thin, cut out circles with a glass and fill them.
Brush the dough circles with egg white, place a spoonful of filling on each half of the circle, press together to form a half moon.
Slowly cook the ravioli in salted water.
Arrange on plates, baste with brown butter, sprinkle with poppy seeds and Parmesan cheese.
Preparation Tip:
The poppy seeds can also be omitted. Instead, grated horseradish sprinkled on top is also exceedingly tasty.