Yellow Beet and Parmesan Ravioli


  1.  For beet puree, roast beets tossed in olive oil, salt and pepper for 15 minutes @ 400
  2. Puree beets in a blender until smooth. Mix golden yogurt with Monin Tumeric puree
  3. Cook ravioli for 5-6 minutes and drain

  4. Wilt spinach in a saute pan with a little olive oil, salt and pepper

  5. Arrange Spinach in the middle of the plate, top with Ravioli and finish with 2 sauces


  • 2 Beetology Beets
  • 1 cup Golden Vanilla Yogurt
  • 2 tbsp Monin Tumeric Puree
  • oil, olive, to taste
  • salt and pepper, to taste
  • 1/2 cup spinach, fresh, wilted
  • 10 each yellow beet and parmesan Ravioli