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.
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.