#beet ravioli

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Red Beet Ravioli

A great Italian-like raw dish. Beet Ravioli with a filling that tastes just like the real thing; we think even better.

Ingredients

Filling 3 cups cashew nuts, soaked for 2 hours or more 1/4 cup lemon juice 1 tablespoon grated lemon zest 1/4 cup nutritional yeast 1 1/4 to 2 teaspoons salt 2 green onions, white and 1 inch green, minced 3 tablespoons minced tarragon 2 tablespoons minced parsley Pepper Puree 3 yellow or orange bell peppers, cored and cleaned 1 tablespoon lemon juice 1 green onion, white part only 1/2 teaspoon salt 1 tablespoon olive oil 1/2 cup pine nuts (plus 2 tablespoons, if needed), soaked 30 minutes to 1 hour 1 small pinch ground (or fresh) turmeric (optional, for added color) Assembly 1 large bunch red beets (2 inches diameter or more) 2 to 3 tablespoons macadamia oil, other nut oil, or extra-virgin olive oil 1 to 2 tablespoons lemon juice Coarse sea salt 1 handful chopped pistachios, preferably Sicilian 1 teaspoon pistachio, other nut oil, or extra-virgin olive oil 1 small handful fresh tarragon leaves, torn or left whole Freshly ground black pepper Micro-greens for garnish (optional)

Methods/steps

Filling    1.       In a food processor, blend the nuts, lemon juice and zest, yeast, and salt until smooth.    2.       Transfer the filling to a medium bowl and fold in the onions, tarragon, and parsley.    3.       Taste for seasoning and add more salt or lemon juice, if needed.    4.       The filling should have the consistency of ricotta cheese.    5.       Store it covered in the refrigerator if not using right away; it tastes best if you bring it back to room temperature before assembling and serving. Pepper Puree    1.       In a high-speed blender, blend all the ingredients until smooth.    2.       If the sauce is too liquid, add an additional 1 to 2 tablespoons of soaked pine nuts.    3.       Place in a squeeze bottle or other cover container and refrigerate if not using right away. Assembly    1.       Using a mandoli n, slice the beets very thin (about 1/16 inch or less).    2.       Make stacks and cut into 2-inch squares. The size doesn’t matter much, as long as they are all roughly the same. You should have at least fifty slices.    3.       In a medium bowl, add the beet slices, macadamia oil, lemon juice, and a generous pinch of sea salt.    4.       Toss to coat: there should be enough oil and lemon juice to coat all of the slices, but not so much that they are dripping liquid.    5.       Arrange half the beet slices flat on serving plates.    6.       Place a generous dollop of the filling on each slice.    7.       Sauce the plates with the pepper puree, using either a squeeze bottle or just spooning it over the beets and filling (this way some of the sauce will be inside each ravioli).    8.       Top each ravioli with a beet slice, pressing down gently.    9.       In a small bowl, toss the chopped pistachios with the oil and a pinch of sea salt.   10.       Sprinkle each ravioli with the pistachios and top with the tarragon.   11.       Grind a bit of black pepper over the plates and garnish with micro-greens, if desired.

http://www.rawguru.com/raw-food-recipes/red-beet-ravioli-by-sarma-melngailis.html.html

[intensefoodcravings]

Beet Ravioli with Meyer Lemon Goat Cheese

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Parents took me out to lunch, had some raw ravioli 💕

[traumaknitting-blog]

Golden Beet Ravioli with Sautéed Veggies

This can be broken into two major steps, making the ravioli & cooking the ravioli with the veggies.  A little warning, when I make food I use approximate measurements, a dash of this, a bit of a pour of that, so keep that into consideration and always taste what you're cooking, you may like something sweeter than I do or more bitter than I do.

1 golden beet

1/2 of a red onion

3/4 of a yellow pepper

2-3 Tbs of chopped chives

2-4 cups of spelt flour (maybe more depending on the size or moisture content of the beet)

1 cup of ricotta cheese

1/4 cup of mozzarella

1 Tbs of chopped basil (to sautée)

1 Tbs of diced basil (for the filling)

1 Tbs of paprika

1 Tbs of coconut nectar

2 cloves of garlic (1 for the filling, 1 for the sautée), diced

Olive oil

Wash 1 golden beet, cutting the stems and leaves off.  Save the stems (to freeze and put in smoothies later, added nutrition or use in stir fries or later in this recipe) & the leaves (great for a wilted beet green salad).  Wrap in tin foil & roast at 350 for about an hour.  Take out of the oven & let cool.  While all this is going on you can start to caramelize half of one red onion, with some olive oil (enough to wet the pan), a a diced clove of garlic, a Tbs of coconut nectar and a Tbs of paprika.  To caramelize, sautée on low, tasting after a half hour, and an hour to see how you like the consistency of the onions.  Remember to take this off the heat about 20 minutes before you have it perfectly cooked, adding the chives, basil & peppers.

Take out your food processor and put the golden beet in, slowly adding (a third of a cup each time) the spelt flour.  For my beet I needed about 2 1/3 cups, but you might need more.  You want the dough to be a squishy but not sticky consistency.  While this is happening you can mix together a tablespoon of the diced basil, the cup of ricotta cheese, one of the cloves of garlic - diced, & the 1/4 cup of mozzarella.  Roll out a small piece of the dough, covering your hands, mat and rolling pin in flour first, to a really thin sheet of dough and using a cookie cutter or over turned glass, cut into circles.  Place a small spoonful of the filling on each circle, and wetting the edges with water first, fold over, sealing as tightly as possibly by pinching. Because I did this on two different days, I froze my ravioli on a sheet of parchment paper at this point.  If you are doing this all on one day, you can start a pot of water to boil at this point.   Once boiling, add the ravioli & cook until they rise to the surface.

Transfer the ravioli to the pan with the sautéed veggies, sautéing once more, constantly turning over & moving so they don't stick to the pan.  Keep sautéing until the ravioli are a little browned.  Remove from heat and serve!

Bon appétit!

I recommend pairing with a sweet red wine & a wilted beet green salad with grape tomatoes, sunflower seeds, onions, white raisins & almonds with a sweet olive oil & vinegar dressing.