Beetroot Ravioli | Donna Hay

Ingredients

• 600g purple beetroot, peeled and chopped
• 4 cloves garlic
• 1 tablespoon extra virgin olive oil
• sea salt and cracked black pepper
• ¾ cup (180g) fresh ricotta
• 2 teaspoons finely grated lemon rind
• 24 gow gee wrappers
• 1 egg, lightly beaten
• red-vein sorrel leaves, to serve (optional)
• 100g English spinach, shredded
• 4 anchovies
• ¼ cup (40g) toasted pine nuts, plus extra to serve
• ½ cup basil leaves
• 1 tablespoon lemon juice
• ¼ cup (60ml) water