A brightly coloured ‘tricolore’ pasta dish bursting with shades of purple, yellow and green.
40g yellow and red beetroot
50g buffalo mozzarella
150ml extra virgin olive oil
Wash and chop the yellow and red beetroot into large cubes and then parboil for 15 mins until soft.
Gently place the Giovanni Rana Italian Indulgence Crumbly Ricotta, Shredded Spinach & Mascarpone in salted, boiling water and cook for 4 mins.
Drain the pasta and return it to the pan with the olive oil, add the beetroot and stir until the ravioli and vegetables are evenly mixed together.
Serve in a dish with the buffalo mozzarella torn into shreds and scattered over the pasta with the rocket. Finish with a flourish of olive oil.