Beetroot ravioli with spinach, goat cheese & pear filling, grilled pistachio, rocket leaves and bals
Indulge in vibrant beetroot ravioli filled with spinach, goat cheese, and pear, topped with grilled pistachio and rocket leaves—perfectly colored and delicately made.
Ingredients
- 2 large eggs
- 400 g durum flour/pasta flour
- 200 g cooked beetroot
- 150 g spinach
- 300 g goat cheese
- 1 pear
- 100 g rocket leaves
- few tablespoons of balsamic vinegar
- Parmesan to serve
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