Yellow Beet and Parmesan Ravioli
Yellow Beet and Parmesan Ravioli
Directions
- For beet puree, roast beets tossed in olive oil, salt and pepper for 15 minutes @ 400
- Puree beets in a blender until smooth. Mix golden yogurt with Monin Tumeric puree
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Cook ravioli for 5-6 minutes and drain
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Wilt spinach in a saute pan with a little olive oil, salt and pepper
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Arrange Spinach in the middle of the plate, top with Ravioli and finish with 2 sauces
Ingredients
- 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