This is really pretty. The pink beetroot filling shows through the thin pasta shell, and while you’d normally serve ravioli with some kind of sauce, it would be a shame to cover this up. A splash of olive oil is all the dressing it needs.
Here’s a version of an out-of-fashion classic called Palestine soup. It’s made, funnily enough, with Jerusalem artichoke – a root vegetable that isn’t an artichoke and has nothing to do with Jerusalem. I never know what to do with those things, but they’re a pretty good match for the sweetness of parsnip in this silky, […]