Roasted Red Beet Ravioli w/ Sage Buter Sauce

So beautiful and so yummy!

Wrap beets in foil and bake on a cookie sheet at 400 degrees until tender, about an hour. Cool, then peel the beets, cut into chunks and put them in a food processor. Pulse until the beets are cut into very small, granular pieces. Put the beets in a bowl with ricotta, grated Parmigiano-Reggiano cheese, the zest of a lemon and salt to taste. Mix together and refrigerate for about an hour. Roll out sheets of fresh pasta and cut rounds with a ravioli or cookie cutter. Spoon about a tablespoon of the beet mixture on a round, wet the rim of the ravioli with a little bit of water, top with another round of pasta and seal. Boil the ravioli in salted water until tender but still firm to the bite. While the pasta is cooking, heat some butter in a large skillet, add the sage and keep warm over very low heat. With a slooted sppon, scoop the ravioli into the skillet, add half of the Parmigiano and mix well to combine. Serve at once topped with additional Parmigiano.