Sarma's Beet Ravioli
Another winner from the pages of Living Raw Food by the lovely Sarma Melngailis.
Pages 201-2 feature this amazing entree.
At first glance, you might think such a beautiful meal would have lots of ingredients and take forever to make. I was pleasantly surprised that this was not the case :)
To start, prepare the pine nut "goat cheese" filling for the tender ravioli. Simply process* the perfect mix of pine nuts, oil, shallot, lemon zest and juice, nutritional yeast, s&p...see how easy:)
*One tiny little 'oopsie' here, I let it go a bit too long in the processor, and it got a little oily, but still tasted incredible:)
The delectable Rosemary-Cream Sauce includes half of the goat cheese with the addition of lemon juice, garlic, rosemary, water, s&p. I added slightly less water to create a very thick sauce. Again, so easy...
The last step involves slicing beets thinly, and cutting shapes as desired. Since it is how the ravioli is presented in the book, and it is getting close to Valentine's Day, I thought hearts would be nice. Next step is giving them a little soak in oil, lemon juice, and salt.
While they are soaking, you may want to give your fingers and cutting board a nice little scrub, since they will most likely be a lovely shade of pink by now:)
To finish, I drained the beets on a paper towel(don't yell at me, my fellow green peeps) and filled them with a little cheese mixture. Lay them on a plate with some fabulous Rosemary-Cream Sauce, a few drops of balsamic, a sprig of rosemary(or micro greens) and you are done!
This is absolutely one of the tastiest beet ravioli I have ever had. The fact that it is so easy to make is a huge plus. I especially adore the lemony flavors in it.
Sincere thanks to Sarma for sharing this fantastic recipe.