Beetroot Ravioli with Spinach, Goats Cheese and Sage Butter
Serves 2
Valentines Day edition, fresh ravioli from Herts Pasta. Pink dough is made with beetroot juice, filled with sauteed spinach and creamy goats cheese, served with a sage butter emulsion and sprinkled with Grana Padano cheese.
Storage
Herts Pasta can be kept in the fridge for a maximum of 2 days. Not suitable for freezing.
Cooking Instructions
Put on a large pan of water to boil. When boiling add a good pinch of salt. Add the ravioli. Cook for 4 minutes.
In a separate pan heat the sage butter until it is melted and add two tablespoons of the pasta water. Mix well and put to one side.
When the pasta is ready drain in a colander. Mix the pasta with the melted sage butter.
Using tongs transfer to plate/s and sprinkle with Grana Padano.
Buon Appetito!
Ingredients
Allergens in Bold
00 Flour (WHEAT), egg (EGG), beetroot, spinach, goats cheese (DAIRY), salt, pepper
