Name: Beetroot ravioli with oregano
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 625 gram medium beetroot, trimmed; 2 large garlic cloves, unpeeled; 2 teaspoon oregano, plus sprigs to serve; 100 gram unsalted butter, at room temperature; 48 round wonton wrappers; 1 egg, lightly beaten

Ingredients

625 gram medium beetroot, trimmed

2 large garlic cloves, unpeeled

2 teaspoon oregano, plus sprigs to serve

100 gram unsalted butter, at room temperature

48 round wonton wrappers

1 egg, lightly beaten

Method

1.Preheat oven to 180°C. Place beetroot, garlic and oregano on a large piece of foil. Enclose to seal. Place on a baking tray and bake for 50 minutes, until beetroot are tender. Unwrap and set aside just until cool enough to handle.

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

3.Lay half of wrappers on a floured surface. Place 2 teaspoons of beetroot mixture in centre of each wrapper. Brush edges with egg. Cover each with another wrapper, to enclose filling. Press edges to seal, ensuring air is expelled.

4.Cook ravioli, a few at a time, in a large saucepan of simmering, salted water for 3 minutes, or until they rise to the surface. Melt remaining butter in a small pan on low heat for 2 minutes, or until butter turns a nut-brown colour. Transfer ravioli to warm bowls, drizzle with brown butter and sprinkle with oregano sprigs. Serve immediately.

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Ingredients

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