Beetroot ravioli stuffed with guacamole, beans and courgette puree

For 2 people / 40 min preparation time + 40 min cooking time – vegan ravioli recipe


  • 1 Raw beetroot
  • 2 Courgette
  • 1 Spring Onion
  • 130g Skinless beans
  • 4 tbsp Olive oil
  • 20g Lemon juice
  • 20 Coriander leaves
  • 1 large tbsp Sweet & sour sauce
  • 1 pinch of Salt
  • 1 pinch of Pepper
  • 5g Butter



To begin preheat your oven to 200°C, then heat some water in a pan with a tiny bit of olive oil or butter. Once the water boils, place the beans in the pan and cook for 10 minutes, once cooked place in cold water with ice cubes to stop the beans from overcooking.

Courgette purée dressing

cut half of the spring onions into small cubes, slice the courgette and put some olive oil in the pan. Once the olive oil is hot, turn down the heat to low setting and gently fry off the spring onions for 5 minutes, lightly season and then add in the courgette. Gently fry this mix for 10 minutes and to add in some flavour, place 5 coriander leaves and 15ml of the cooking water from the beans to the courgette mix and leave to simmer for a further 10 minutes. Once cooked give them a quick taste and add in any extra seasoning if necessary and leave to rest on the side.

Beetroot ravioli

To prepare the beetroot ravioli you will need to slice the beetroot as thinly as possible, try using a mandolin if you have one alternatively a sharp knife will do, try to make 20 slices, roughly 10 slices per person.
5) Cook the beetroot slices in a pan for 8 minutes. Once cooked place the pan in some cold water to stop the beetroot from overcooking and to cool before making the ravioli parcels.

Broad bean guacamole

first remove the skins from the beans and place in a blender along with some lemon juice, sweet and sour sauce, the rest of the coriander leaves, 1 tbsp of olive oil, some salt and pepper. Blend together to a smooth paste.

Thinly slice up the other half of the spring onions and place in a pan with a knob of butter or olive oil and caramelise.


Finally to create the ravioli; take a slice of the cooked beetroot, place 1 tbsp of the bean guacamole into the centre and place another slice of beetroot on top, and gently press down around the edges. Take care to carefully complete the remaining ravioli and simply plate up.
To finish, place the caramelised spring onions on top, add in the courgette purée dressing and sprinkle some chopped coriander leaves to garnish.

Enjoy this light vegetarian dish with an elegant fresh style of rosé wine, a good match for our Rosé de Léoube.

Marion Pouget, Head-chef of Café Léoube.

P.S. A fun trick to use up any leftover beetroot is to make some beetroot oven chips; simply put the remaining slices on some baking paper with some olive oil, salt and pepper and simply cook for 8 min at 200°C, once cooked allow them to cool – voila beetroot chips!

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