1 Mix together the flour, eggs, oil and slat with around 80 ml lukewarm water and knead well. If the dough is to dry add some water, drop-by-drop until it is soft and smooth but not sticky. Dust with some flour, cover with a tea towel and leave to rest a room temperature for around 30 min.
2 To make the filling mix together the beetroot, ricotta, salt, ground black pepper and season to taste. Stir in the breadcrumbs.
3 Roll out the pasta dough onto a floured work surface. Cut out circles approx. 7 cm in diameter and place 1 tsp of the beetroot mixture in the middle of each circle.
4 Dampen the edges of the circles and fold gently in half over the filling. Press the edges firmly together.
5 Bring a pot of salted water to the boil and carefully drop the ravioli in it. Stir carefully and cook for around 3-4 minutes until floating. Remove from the pot with a slotted spoon and drain.
6 Melt the butter and stir in the poppyseeds. Arrange the ravioli on plates and drizzle with the poppyseed butter. Serve garnished with grated Parmesan cheese.