Open Beetroot, Ricotta and Mint Ravioli | Main course Recipes | Woman & Home
Impress your Vegetarian guests with this open ravioli dish which looks tricky but is in fact simple to assemble
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.womanandhome.com.
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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