Beetroot and pomegranate ravioli

Ingredients

• beetroot fresh - 100 g
• pomegranate fresh - 100 g
• if - 4 g
• beets - 100 g
• pomegranate seeds - 100 g

Cooking

Step 1

Mix beetroot juice with pomegranate juice and bring to a boil. Add agar and cook for 20 seconds.

Step 2

Punch with a blender and pour onto sheets through a sieve. Let cool and cut out circles with a diameter of 8 cm.

Step 3

Bake the beets until tender, then cool and cut into small cubes. Mix the beets with pomegranate seeds, put on one half of each fresh circle and cover the second. Garnish with pomegranate seeds when serving.