Beetroot Ravioli
A quick, easy and seriously satisfying vegetarian dish.
Keywords
- beetroot
- ravioli
- donna hay
- recipes
- food
- lunch
- vegetarian
- basil
- pesto
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.
Cooking tools:
- Food processor
- Potato masher
- Pastry brush
- Kitchen scale
- Oven
- Baking dish
- Aluminum foil
- Mixing bowl
- Saucepan
- Slotted spoon
- Stove
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 600g purple beetroot, peeled and chopped
- 4 cloves garlic
- 1 tablespoon extra virgin olive oil
- sea salt
- 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)
- spinach and basil pesto
- 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
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