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Banana and Beetroot Ravioli

Banana and Beetroot Ravioli

Difficulty: Easy
Season: Spring
Preparation: 10 mins
Cooking: 6 mins

How to

1. To make ravioli, combine the grated fresh beetroot, smashed banana, ricotta, melted butter and lemon thyme, mix well and keep cool.

2. Lay a clean tea towel on the bench, place a few wonton skins down and top with a teaspoon of the beetroot/banana mixture, cover with another wonton skin and pinch down the edges.

3. Be sure to remove any air pockets as they can make the ravioli split open when cooking.

4. Heat a pot of boiling water (add a few tablespoons of sugar and a knob of butter).

5. Whilst the water pot is heating you can make the banana butterscotch. Heat the cream and sugar until the sugar dissolves, simmer on a medium heat for one minute and whisk in the butter, gently add your sliced bananas and set aside.

6. Getting back to the ravioli, once the water has reached boiling point, gently add the ravioli, cook for 2 minutes, remove with a slotted spoon and drain on a clean cloth.

To Serve

Place the ravioli and the bananas butterscotch sauce in a serving plate however you like! 

Handy Tips

If you feel like mixing things up a little, try frying these and turn them into banana fritters.

1 cup grated fresh beetroot
1 smashed Carnarvon Sweeter Banana
100g ricotta
150g melted butter
A few sprigs of lemon thyme
Wonton skins
Egg whites

For Butterscotch

300ml cream
100g brown sugar
2 sliced Carnarvon Sweeter Bananas
50g diced unsalted butter