Vegetarian

Beet ravioli with root vegetable filling takes 15 minutes to prepare.

Beet ravioli with root vegetable filling takes 45 minutes to cook.

Beet ravioli with root vegetable filling makes 12 servings.

The ingredients for Beet ravioli with root vegetable filling are:

For the ?ravioli?:

24 very thin slices of beet

For the filling:

Sweet Potato and Turnip Mash

4 sweet potatoes, peeled and chopped
2 large turnips, peeled and chopped
1 heaping tbsp Dijon mustard
1 ? tbsp coconut oil
2 tbsps agave
1 generous tsp cinnamon
? tsp nutmeg
? tsp salt (adjust to taste)
Pepper to taste

Here is how you make Beet ravioli with root vegetable filling:

Steam the root vegetables for about twenty or thirty minutes, or until very fork tender. Put them in a food processor with the remaining ingredients and blend till very rich and smooth ? you may have to stop often to scrape the sides of the bowl.Top each round of beet with about 1-2 tbsps of the warm veggie mash. Put another beet on top, and voila: a sweet, savory, and sumptuous half-raw pasta creation that will leave your guests smiling.Serving Size: Makes 12 stuffed "ravioli"Number of Servings: 12Recipe submitted by SparkPeople user FRENCHIFAL.

The nutritional information for Beet ravioli with root vegetable filling is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 76.9

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 195.6 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 2.2 g
• Protein: 1.2 g

The dietary needs meet for Beet ravioli with root vegetable filling is Vegan