Beet Ravioli With Oregano

1. 1

   Preheat oven to 350u00b0F. Place beets, garlic and oregano on a large piece of foil. Enclose to seal. Place on a baking tray and bake for 50 mins, until beets are tender. Unwrap and set aside just until cool enough to handle.

2. 2

   Rub skin from beets and peel garlic. Transfer beets, garlic and oregano to a food processor with 2 tbsp butter and process until smooth. Season to taste.

3. 3

   Lay half the wrappers on a floured work surface. Place 2 tsp beet mixture in center of each wrapper. Brush edges with egg. Cover each with another wrapper, to enclose filling. Press edges to seal, ensuring air is expelled.

4. 4

   Cook ravioli, a few at a time, in a large saucepan of simmering salted water for 3 mins, or until they rise to the surface.

5. 5

   Melt remaining butter in a small pan on low heat for 2 mins, or until butter is a nut-brown color. Transfer ravioli to warm bowls, drizzle with brown butter and sprinkle with oregano. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.