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BEETROOT RAVIOLI WITH ALMOND RICOTTA AND CHIVES
SF
Serves: 4
This stunning, magenta pasta makes a lovely dish for entertaining. Filled with creamy almond ricotta and flavoured with fresh chives, it needs nothing more than a drizzle of olive oil and some freshly cracked black pepper to finish it off
For the pasta:
• 225g (1 ½ cups) raw, whole beetroot