Beetroot Ricotta Ravioli
This pretty pasta takes a little more effort than our usual recipes, but we hope you agree, it's worth it! Make this on a day when you have the desire to potter in the kitchen - there's a lot of mindful rolling and careful folding involved. The result is so beautiful and tasty, it's one of our favourite ways to eat beetroot now - and we even got the kids to happily eat beetroot this way! Win win! The creamy, plant-based, beetroot ricotta is made by blending cooked beetroots with organic tofu and seasoning.
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Ingredients (30 pieces)
- 300g fine flour
- 1 tbsp olive oil
- 1 tsp salt
- 150ml water
- parsley leaves
- 200g extra firm tofu
- 1 small cooked beetroot (boiled or roasted)
- 1 clove of garlic
- the juice of 1/2 a lemon
- 1 tsp salt
- 5 tbsp olive oil
- 1/2 jar of pesto to serve