Beetroot & Fetta Agnolotti with Golden Beets
Styling: Chef Joe and Kristy of Henry on Eighth Blog: Renee Lenzarini Photography & Video: Anita Parise and Josh Wells Photography Recipe & Inspiration: The GR
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Ingredients
- 500g of Golden Ravioli’s Beetroot & Fetta Agnolotti
- One bunch of baby beets, cooked and quartered
- Sage leaves
- Beetroot leaves, removed from baby beets
- 1 x orange, zested
- A hefty amount of good quality extra virgin olive oil
- Parmesan cheese, shaved
- Some edible marigold blossoms
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