Beetroot pasta dough stuffed with a ricotta and potato filling, seasoned with nutmeg, and Parmesan and Pecorino.
Some roasted beetroot and toasted pumpkin seeds, dressed with 1.34 balsamic vinegar and eventually some more cheese.
Pretty much everything from the freezer or cupboards.
I loved the dish, but messed up by not mounting enough butter into the sauce.
by agmanning
5 Comments
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Looks excellent and I bet it tasted as much. Fab flavour combo!
As Churchill the dog would say – oooohhhhhh yuss
If you used olive oil not sure needs any more butter, looks really good!
Looks amazing. How did you make and shape your raviolos?