This cheats ravioli, filled with a vibrant beetroot and ricotta filling, is an easy way to impress at home. The addition of crunchy poppyseeds adds texture to a classic sage burnt butter.
- Pat the beetroot dry with paper towel, then puree in a food processor. Set aside. Cook the potato in a saucepan of boiling salted water for 8-10 minutes until tender, then drain, mash and cool slightly. Combine with the beetroot, ricotta, garlic and parmesan. Season well, then set aside.
- Lay half the wonton wrappers on a workbench and place heaped teaspoonfuls of the beetroot filling in the centre of each. Brush around the edges with cold water and cover with remaining wrappers, pressing the edges to seal and remove any air. Transfer to a tray and place in the fridge until ready to serve.
- Melt the butter in a frypan over medium heat, add the sage and poppyseeds, and cook until the butter is brown and sage is crisp.
- Cook ravioli, in batches, in a large saucepan of boiling salted water for 3 minutes or until they float to the surface, then remove with a slotted spoon. Toss in the butter and serve with extra parmesan.
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