The Rotolo Cheese Rolls

For Filling

• Roast the beets in a baking dish filled with 1,5 cm of water and covered with tin foil for 1 hour (or til tender) at 200°C.
• Process the beets in a food processor until nearly pureed.
• Combine all ingredients and mix well.
• Place mixture in the refrigerator and meanwhile make the pasta dough.

For Pasta dough

• In the food processor, combine flour and eggs and combine until they look like fine grains, slowly add water while. machine is running, keep processing until a ball is formed.
• Take dough ball out and lay on a clean counter lightly dusted with flour.
• Section the dough into 3 pieces and roll them out to level 4 on a pasta machine or leave whole and roll out by hand until thin enough to see the shadow of your hand through it.
• Cut dough into long rectangles and piece together to make a square by wetting the attaching edges with water and pressing to attach OR if rolling by hand, roll out a 35 cm x 35 cm square, or until the aforementioned thinness is acquired.

For Rotolo

• Spread the filling out at about a 1/4 thickness on your pasta square, leaving the top and side edges free of filling.
• Roll away from you until you get to the end, ensuring that filling isn't squeezing out the sides.
• Pinch long ends to close.
• Wrap roll in clean kitchen towel and fold ends in.
• Wrap in butcher string or kitchen twine, not very tightly, just to secure it from floating open.
• Using a pot deep and wide enough to enclose your roll in, bring salted water to a boil and submerge the roll and cook at a simmer for 20 minutes.

For Sage Brown butter and poppy seeds

• Carefully pull the roll from the pot, cut the strings and unwrap roll.
• Cut pasta into 1,5 cm disks, top with brown butter and sage leaves.
• Melt butter until it starts to foam, add sage and remove to a paper towel when starting to become stiff and crispy.
• Add poppy seeds and stir, slightly toasting them and remove from heat.