Beetroot ravioli with nut filling and rosemary cream sauce
6 servings
30 minutes
Beet ravioli with nut filling and rosemary cream sauce is a culinary masterpiece inspired by Italian traditions. This recipe surprises with the earthy aroma of beets, the rich texture of nut cream, and the zesty freshness of rosemary sauce. The light citrus notes of lemon highlight the depth of flavors, while balsamic vinegar adds a finishing touch. These ravioli require no dough, transforming delicate slices of beet into an elegant shell for creamy filling. They can be served as an exquisite appetizer or a light main dish, perfectly paired with white wine and fresh herbs. The dish is not only visually appealing but also nutritious, balancing natural ingredients in a refined gastronomic symbiosis.
1
Put nuts, 0.5 cup of olive oil, chopped shallots, grated zest of 1 lemon, 0.5 cup of lemon juice, yeast, 2.5 teaspoons of sea salt, and a little black pepper into the food processor. Blend everything well.
- Pine nuts: 4 glasss
- Olive oil: 0.8 glass
- Shallot: 2 pieces
- Lemon: 1 piece
- Lemon juice: 0.8 glass
- Nutritional yeast: 4 teaspoons
- Sea salt: 3 teaspoons
- Ground black pepper: to taste
2
For the sauce, place rosemary, 1 tablespoon of lemon juice, water, a pinch of sea salt, minced garlic, and a bit of black pepper in a blender. Blend everything well until smooth.
- Fresh rosemary: 1 teaspoon
- Lemon juice: 0.8 glass
- Water: 0.8 glass
- Salt: pinch
- Garlic: 1 clove
- Ground black pepper: to taste
3
Use a mandoline to slice the beet into very thin slices. With a sharp knife, cut each slice into quarters and cut out hearts of equal size from each.
4
In a bowl, place beet hearts, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 0.5 teaspoons of salt, and gently mix everything. Leave for at least half an hour at room temperature for the beets to soften.
- Beetroot: 2 pieces
5
Place half of the beet hearts on a clean surface and put 1 teaspoon of nut cream on each. Top with the remaining hearts and press gently.
- Olive oil: 0.8 glass
- Lemon juice: 0.8 glass
- Sea salt: 3 teaspoons
6
Beautifully drizzle the sauce on the serving plates and arrange the ravioli on top. Drizzle with balsamic vinegar and garnish with herbs.
- Balsamic vinegar: 2 tablespoons
- Fresh herbs: 1 bunch
