Combine flour and salt in a bowl, make a well, add eggs and olive oil.

Beat eggs and oil, gradually incorporate flour until thick.

Knead dough until smooth and elastic, wrap and rest for 30 minutes.

Clean and quarter beets, place in saucepan with potatoes and salt.

Bring to a boil and cook until tender.

Peel potatoes and mash, puree beets.

Heat olive oil and garlic in skillet, add beets and potatoes.

Cook until water evaporates and mixture thickens. Season with salt, pepper, cloves and nutmeg.

Remove garlic and cool completely.

Roll out pasta dough until thin.

Cut out rounds, place filling in center.

Fold into half-moons and seal edges.

Cook ravioli in simmering salted water until they float.

Remove and serve with melted butter, poppy seeds, and Parmesan cheese.