Ingredients for Beet Ravioli with Pine Nut "Goat Cheese" Rosemary-Cream Sauce, Aged Balsamic Vinegar

Pine Nut "Goat Cheese"

• 600g pine nuts, soaked 1 hour or more

• 120ml de azeite de oliva extra-virgem

• 2 medium shallots, peeled and diced

• Zest of 1 lemon

• 120ml freshly squeezed lemon juice

• 4 teaspoons nutritional yeast

• 2 1/2 teaspoons sea salt

• Pimenta preta moída na hora

Rosemary cream sauce

• 1/2 recipe Pine Nut "Goat Cheese"

• 1 teaspoon minced rosemary

• 1 colher de sopa de suco de limão espremido na hora

• 180ml filtered water

• Pitada de sal marinho

• 1 clove garlic, peeled

• Pimenta preta moída na hora

Beet ravioli

• 2 medium beets (2 inches in diameter or more), peeled

• 2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive oil

• 1 colher de sopa de suco de limão espremido na hora

• 1/2 colher de chá de sal marinho

• 2 tablespoons high-quality aged balsamic vinegar

• Microgreens or other herbs, for garnish

Pine nut "goat cheese"

Process all ingredients in a food processor until as smooth as possible.

You should have about 950ml . Reserve 475ml for the sauce, and set aside the remainder.

Pine Nut "Goat Cheese" rosemary cream sauce

Puree all the ingredients in a high-speed blender until smooth.

Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).

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 biscuit cutter to cut the slices. Cut at least 40 slices-10 per serving, with a few extra to spare.

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.

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.

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.