This is another epicurious recipe. It can be found here. We love beets, anyway, but I was trying to find a different way to cook them. I usually just boil them in chicken stock and serve them over the top of the cooked beet greens. The kids really like them that way – simple, easy, yummy, but it gets old after a while. This ravioli recipe got great reviews on epicurious. I did as one reviewer suggested and added about 1/2 tsp. freshly grated lemon zest to the filling before stuffing the ravioli. We really like the beet greens, too, so I decided to serve them with the cooked ravioli. The color of these is a little alarming: one reviewer said that she served them at a Halloween party, for a spooky effect. They would be beautiful if made with golden beets, too.
The verdict: they were good, but not appreciably better than just plain (roasted or boiled) fresh beets. Girl liked them OK, but Boy said that he would rather just have beets next time, which would be considerably less work. Hubby wasn’t wild about the poppy seeds. I think they would have been better with a tangy, vinegar-ish sauce of some sort to balance the sweetness of the beets. So, I guess, these would be good for adults or company, but I guess if you have kids that are already happily eating their veggies…..if it ain’t broke, don’t fix it.