Day 13, #30daysofGOODFOOD – Beet Ravioli w/ Pine Nut “Goat Cheese” + Rosemary-“Cream” Sauce


So this wasn’t necessarily the ‘easiest’ meal, it actually seemed sort of daunting but in the process of making it, I realized it’s truly not that bad. It does require two pieces of equipment, a mandolin and a food processor (luckily, both of which we already have…) albeit-my mandolin is super cheap and shitty causing our slices to be a bit thicker than they should have been.. Anyway- the flavors on this sucker were AMAZING! I was pleasantly surprised, as was Johnny…and per many of the reviews on Epicurious, I think it’d also make a great app option for a party.

Beet Ravioli w/ Pine Nut “Goat Cheese” + Rosemary-“Cream” Sauce


Grocery List for 2 servings
1 medium to large sized beet, peeled
1 TBS macadamia nut oil
1 TBS lemon juice
“Goat Cheese”::
1C raw pine nuts
1C raw cashews (you could use all pine nuts, the cashews just help cut the cost)
1 medium shallot, chopped
zest of 1/2 a lemon
1/4C lemon juice
2 tsp nutritional yeast (this is different from normal active yeast you’d use in bread)
Rosemary “Cream” Sauce::
1/2 tsp minced rosemary
1/2 TBS lemon juice
1/3C water
1/2 tsp minced garlic

Aged Balsamic, to drizzle
Micro greens (or I just did a mini mixed greens salad on the side, though it would have been better with the bite of just arugula)

Soak your pine nuts + cashews for at least an hr in water, drain. Meanwhile, slice the beets with a mandolin set to 1/16″ or thinner. You want them pliable, not stiff. Place the beet slices in a shallow bowl and top w/ macadamia oil, lemon juice + salt. Let sit for 30 mins while you prepare the “cheese” and sauce. For the “goat cheese” – process all ingredients for the “goat cheese” in a food processor until very smooth. Divide in half, reserve one half and place the other half in a blender. Add all the ingredients for the Rosemary-“Cream” sauce to the blender, and blend on high until smooth. Drizzle the sauce among two plates, top with a row of 5-6 beet slices. Dollop “goat cheese” in the middle of each slice, top with additional beet slices, slightly pressing each one to a sandwich. Drizzle w/ balsamic and garnish w/ micro greens (or add a mini arugula salad to the side).

*To make as an app, I would use small beets and do a mix of golden, red and candy-striped. I would make them slightly thicker slices and top w/ a dollop of sauce and mini ball of the “goat cheese” – using the thicker beet slice as a ‘cracker’ where the crunch would be more welcomed… mmmmmmm :)


One comment

  1. […] Found this recipe via one of my favorite blogs – Domestic Reflections. [umm, hello – i want to be this woman and have her family (+ home, style, looks, blah blah blah) nope, not a stalker, not at all…] and just adapted it to make it vegan by switching out the goat cheese w/ this cashew/pine nut “goat cheese” sub I used in the beet raviolis […]

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