Open Beetroot, Ricotta and Mint Ravioli | Main course Recipes | Woman & Home

Name: Open Beetroot, Ricotta and Mint Ravioli | Main course Recipes | Woman & Home
Total time: 60 min
Ingredients: 750g (1lb 10oz) fresh beetroot, peeled; 2 tbsp (30ml) olive oil; 1 tbsp (15ml) balsamic vinegar; 1 onion, finely diced; 1 garlic clove, crushed; 100g (4oz) spinach; 4 large fresh lasagne sheets; 300g (10oz) ricotta; 4 tbsp fresh pesto; 2 tbsp mint leaves; 1 tbsp Vegetarian parmesan style cheese – We used Bookhams Vegetarian Pasat cheese

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Impress your Vegetarian guests with this open ravioli dish which looks tricky but is in fact simple to assemble

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Ingredients

750g (1lb 10oz) fresh beetroot, peeled
2 tbsp (30ml) olive oil
1 tbsp (15ml) balsamic vinegar
1 onion, finely diced
1 garlic clove, crushed
100g (4oz) spinach
4 large fresh lasagne sheets
300g (10oz) ricotta
4 tbsp fresh pesto
2 tbsp mint leaves
1 tbsp Vegetarian parmesan style cheese – We used Bookhams Vegetarian Pasat cheese