Beetroot ravioli with macadamia cream

I thought this recipe might be a bit too cheffy, but I can rarely resist beetroot so I gave it a try anyway.

Turns out it's easy as pie to recreate, so I shall definitely be revisiting it. I changed the nuts used from cashew to macadamia (simply because that's what I had in the cupboard), and the asparagus salad for fennel (ditto). I can't say it's better than the original as I only have my version to go by, however, it is dell-icious.