Beetroot Ravioli | Donna Hay

Name: 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

www.donnahay.com.au

A quick, easy and seriously satisfying vegetarian dish.

Keywords

beetroot
ravioli
donna hay
recipes
food
dinner
lunch
vegetarian
basil
pesto

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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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

Beetroot Ravioli | Donna Hay

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Ingredients

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