A dish my team doing for a state wide cooking competition.

A beetroot sauce with Casunziei all'Ampezzana ravioli (made with a lemon pasta dough). Topped with julienned and fried beetroot (usually we would also use potato but we ran out, we use up the remainder of the root veggies on this for garnish), balsamic reduction, and a cheddar cheese crisp. The ricotta cheese that it uses for the sauce and filling is hand made by me during the competition.

We have to make twelve tasting portions and two presentation portions within a ninety minute time span, with only five team members and limited table space. I think we are doing rlly well though.