Vibrant Beet and Pine Nut Ravioli
Experience a burst of flavor and color with this raw food delight! Inspired by the brilliance of culinary innovation, this recipe for Vibrant Beet and Pine Nut Ravioli combines the earthiness of fresh beets with the creamy richness of homemade pine nut 'goat cheese.' Perfect as an appetizer or a light main dish, every bite encapsulates the essence of fresh, vibrant ingredients. This dish not only pleases the palate but is also packed with nutrients. Serve with a drizzle of aromatic balsamic vinegar and garnish with fresh herbs or microgreens for that perfect finishing touch. Dive into the world of raw food with this extraordinary recipe!
4
Servings
500
Calories
13
Ingredients
Ingredients
Pine nuts
4 cups (soaked for 1 hour)
Extra-virgin olive oil
1/2 cup (none)
Shallots
2 medium (peeled and diced)
Lemon
1 (zest and juice)
Nutritional yeast
4 teaspoons (none)
Sea salt
2 1/2 teaspoons (none)
Black pepper
to taste (ground)
Minced rosemary
1 teaspoon (fresh)
Filtered water
3/4 cup (none)
Garlic clove
1 (peeled)
Beets
2 medium (sliced thinly)
Nut oil
2 tablespoons (or olive oil)
Aged balsamic vinegar
2 tablespoons (high-quality)
Instructions
1
Start by preparing the Pine Nut 'Goat Cheese': In a food processor, combine soaked pine nuts, olive oil, diced shallots, lemon zest, lemon juice, nutritional yeast, sea salt, black pepper, minced rosemary, garlic, and filtered water. Process until smooth and creamy. You should have about 4 cups of this delicious cheese spread.
2
For the Rosemary-Cream Sauce: In a high-speed blender, combine the reserved 2 cups of pine nut cheese with the additional lemon juice, sea salt, and a pinch of black pepper. Blend until smooth and creamy. Adjust seasoning if needed.
3
Next, prepare the beets: Using a mandoline or sharp knife, slice the beets very thin, about 1/16 of an inch or less, to ensure they are flexible. Cut them into consistent shapes—either squares or using cookie cutters for fun designs—until you have at least 40 slices total.
4
In a medium bowl, combine the beet slices with nut oil (or olive oil), lemon juice, and sea salt. Toss gently to coat the beets evenly. Let the beets marinate for at least 30 minutes to allow them to soften and absorb flavors.
5
To assemble the ravioli, take half the beet slices and place a rounded teaspoon of the pine nut cheese mixture in the center of each slice. Top with the remaining beet slices and press down gently to create the ravioli shape.
6
To serve, spoon the Rosemary-Cream Sauce onto individual plates, and elegantly place the assembled ravioli on top. Drizzle with high-quality aged balsamic vinegar and garnish with fresh herbs or microgreens.
Nutrition Information
40g
Fat
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Vibrant Beet and Pine Nut Ravioli?
It is a raw food dish that uses thinly sliced beets as the ravioli shells and a creamy pine nut mixture as a dairy-free 'goat cheese' filling.
Is this recipe vegan?
Yes, all ingredients used in this recipe are plant-based and vegan-friendly.
Is the Vibrant Beet and Pine Nut Ravioli gluten-free?
Yes, since it uses beets instead of traditional pasta, it is naturally gluten-free.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 500 calories.
How long should I soak the pine nuts?
The pine nuts should be soaked for 1 hour before starting the recipe.
What is the 'goat cheese' filling made of?
The filling consists of soaked pine nuts, olive oil, shallots, lemon zest and juice, nutritional yeast, sea salt, black pepper, rosemary, and garlic.
How thin should I slice the beets?
The beets should be sliced to about 1/16 of an inch or less to ensure they are flexible enough to form ravioli.
What tool is best for slicing the beets?
A mandoline is recommended for achieving thin, consistent slices, though a very sharp knife can also be used.
Why do the beets need to marinate?
Marinating the beets in oil, lemon juice, and salt helps soften them and allows them to absorb the flavors.
How long do the beets need to marinate?
The beets should marinate for at least 30 minutes.
What is the Rosemary-Cream Sauce?
It is a smooth blend of the pine nut cheese mixture, additional lemon juice, sea salt, and black pepper.
How much protein is in each serving?
Each serving provides about 12.5 grams of protein.
What type of vinegar is recommended for drizzling?
A high-quality aged balsamic vinegar is recommended for the best flavor profile.
Is this recipe suitable for a Paleo diet?
Yes, the ingredients are consistent with Paleo dietary guidelines.
What is the fat content per serving?
Each serving contains approximately 40 grams of fat, primarily from pine nuts and olive oil.
Can I use a different nut instead of pine nuts?
While pine nuts offer a specific creaminess, raw macadamia nuts or cashews are common substitutes in raw vegan 'cheese' recipes.
How many beet slices are needed in total?
You will need at least 40 slices to create the ravioli shapes for 4 servings.
What provides the 'cheesy' flavor in this raw recipe?
Nutritional yeast, lemon juice, and sea salt combined with the richness of pine nuts create the savory, tangy flavor of 'goat cheese'.
Can I use golden beets instead of red beets?
Yes, golden beets can be used as a substitute or combined with red beets for a colorful presentation.
What should I use for garnishing the dish?
Fresh herbs or microgreens are ideal for garnishing the ravioli.
How do I assemble the ravioli?
Place a rounded teaspoon of filling on one beet slice, top with another slice, and press down gently to seal.
Does this dish require any cooking?
No, this is a raw food recipe that requires only preparation and assembly without heat.
What is the total number of ingredients in this recipe?
There are 13 key ingredients used in this recipe.
Is filtered water necessary for the recipe?
Filtered water is recommended for the best flavor and purity in raw food preparation.
Can I use dried rosemary instead of fresh?
Fresh minced rosemary is preferred for its vibrant aroma, but dried can be used in smaller quantities if necessary.
Is this dish served as an appetizer or a main course?
It can be served as either an elegant appetizer or a light main dish.
Can I store leftovers of this dish?
The components can be stored in the refrigerator, but it is best assembled and served fresh to maintain the texture of the beets.
What kind of oil can be used for marinating besides nut oil?
Extra-virgin olive oil is a perfect substitute for nut oil in the marinating process.
What is the significance of Sarma Melngailis in the tags?
Sarma Melngailis is a renowned raw food chef, and the recipe is inspired by the style of her restaurant, Pure Food and Wine.