Beet Ravioli with Nut Filling and Rosemary Cream Sauce
Appetizers • Italian
Description
Beet Ravioli with Nut Filling and Rosemary Cream Sauce
Ingredients
- Pistachios 4 cups
- Olive Oil ¾ cup
- Shallot 2 pieces
- Lemon 1 piece
- Meyer Lemon Juice ¾ cup
- Ocean salt 3 teaspoons
- Nutritional yeast 4 teaspoons
- Ground Black Pepper to taste
- Fresh Rose Hips 1 teaspoon
- Water ¾ cup
- Salt a pinch
- Garlic 1 clove
- Yellow Beets 2 pieces
- Herbs 1 bunch
- Balsamic Vinegar 2 tablespoons
Step-by-Step Guide
Step 1
In a food processor, combine the nuts, ½ cup of olive oil, chopped shallots, grated zest of 1 lemon, ½ cup of lemon juice, yeast, 2½ teaspoons of sea salt, and a bit of black pepper. Blend everything well.
Step 2
For the sauce, place rosemary, 1 tablespoon of lemon juice, water, a pinch of sea salt, minced garlic clove, and a bit of black pepper in a blender. Blend until smooth.
Step 3
Using a mandoline, slice the beets into very thin slices. Cut each slice into quarters and cut out hearts of equal size from each.
Step 4
In a bowl, combine the beet hearts, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ½ teaspoon of salt, and gently mix everything. Let it sit for at least 30 minutes at room temperature to soften the beets.
Step 5
Lay half of the beet hearts on a clean surface and place 1 teaspoon of nut cream on each. Top with the remaining hearts and gently press down.
Step 6
Drizzle the sauce beautifully on the serving plates and arrange the ravioli on top. Drizzle with balsamic vinegar and garnish with herbs.
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