Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds)

To make the beet filling:

1. Bring a large pot of water to a boil. Cover with a steamer basket and add the beets and potatoes.
2. Steam the vegetables until completely tender, 30-45 minutes. Remove from the steamer and peel once cool enough to handle.
3. Push the cooked beets and potatoes through a ricer or pulse in a food processor until smooth.
4. Place the pureed mixture in a fine mesh strainer over a bowl and set aside until cooled and any excess moisture has been drained, about 20 minutes.
5. While the beets and potatoes are draining, place the 2 tablespoons (30 grams) butter in a small pan over medium heat.
6. Once melted, stir in the breadcrumbs and cook, stirring often until golden. Set aside.
7. Place the drained beets and potatoes in a medium bowl. Stir in the ricotta, nutmeg, salt, and pepper.
8. Mix in the breadcrumbs and adjust seasonings to taste. If the filling is still too wet, add a little more breadcrumbs. Cover and refrigerate until ready to assemble.

To make the pasta dough:

1. In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and semolina, then make a well in the center.
2. Add the eggs and mix until well-combined.
3. Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
4. On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30-45 minutes.

To assemble:

1. Divide the dough into four equal pieces.
2. Place one piece on a semolina-dusted work surface and cover the remainder. Line a large baking sheet with parchment.
3. Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the cooked beet mixture.
4. Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeter) thick.
5. Cut the sheet of pasta into circles using a round 3 inch (8 centimeter) cutter.
6. Pipe about 2 teaspoons of filling across half of one circle, leaving the edges clear.
7. Fold the circle in half over the filling and seal to create a crescent or half moon shape. Press down on the edges firmly to seal well. If the dough will not stick together, dip your finger in a little water.
8. Place the filled pasta on the parchment-lined baking sheet. Repeat with remaining circles and dough.

To serve:

1. Bring a large pot of salted water to a gentle boil.
2. Add a few assembled Casunziei at a time and cook, stirring lightly to keep them from sticking to the sides of the pot, until they rise to the top and are tender, about 3-4 minutes.
3. While the pasta is cooking, melt the butter in a large pan.
4. Add the fresh sage leaves and cook until crisp and the butter is melted.
5. Use a slotted spoon to transfer the boiled Casunziei from the water to the butter.
6. Toss gently to coat.
7. Divide the pasta among serving bowls. Top with a little more butter if desired along with the crispy sage leaves.
8. Sprinkle the tops with a generous amount of poppy seeds. If desired, add a bit of grated Parmigiano-Reggiano.
9. Serve immediately.