This is one of my favorite meals and it can serve four for around $5. Al Di La, a fabulous tratoria in my neighborhood is the inspiration; they call the dish casunziei and filled ravioli with beets and ricotta. The cookbook "Chef Interupted" by Melissa Clark suggests making the beets as a sauce for pasta and it's a homerun. It couldn't be easier: Just grate/shred 4 medium or 4 small beets and sautee in butter for about 10 minutes covered. Add toasted poppy seeds and a splash of balsamic and toss with pasta. It's one of thoose dishes that sounds so basic, but the the ingredients come together so perfectly to form something amazing.