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“Looking for delicious raw food recipes and decided to see if Epicurious had any -and yes they did! This one is by by Sarma Melngailis Living Raw Food Pure Food and Wine Read More http://www.epicurious.com/recipes/food/views/Beet-Ravioli-with-Pine-Nut-Goat-Cheese-Rosemary-Cream-Sauce-Aged-Balsamic-Vinegar-354390#ixzz1NuwFDT5j”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pine Nut "Goat Cheese".
  2. Process all ingredients in a food processor until as smooth as possible.
  3. You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.
  4. Rosemary-Cream Sauce.
  5. Puree all the ingredients in a high-speed blender until smooth.
  6. To Finish.
  7. Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
  8. Make small stacks of the larger pieces and use a sharp knife to cut into squares—the size doesn't matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices—10 per serving, with a few extra to spare.
  9. In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.
  10. Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently.
  11. Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs.

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