Breathtaking Beet Ravioli

Beet hearts for you and your sweethearts!

This  raw main course of beet ravioli stuffed with rosemary vegan ‘goat cheese’, is a showstopper! Stunning in all departments – looks, taste and nutrition. Simple to make and easy to put together, this dish is designed to win hearts!

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Beetroots literally steal the show with their deep purple color. The highlight of this dish however, is the decadent vegan ‘goat cheese’!  Pine nuts are used to make this soft creamy cheese which is delicately flavored with rosemary and a hint of lemon. This cheese is just DELISH! The recipe makes an extra portion, so rest assured and enjoy as a dip with crudités or crackers.

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The ravioli is assembled by delicately cushioning the pine nut cheese between beet slices that are softened in a lemon macadamia oil marinade! Drooling right?

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Try this awesome and healthy recipe right away!

Beet Hearts Ravioli 1


Pine Nut “Goat Cheese”

  • 4 cups pine nuts, soaked 1 hour or more
  • 1/2 cup extra-virgin olive oil
  • 2 medium shallots, peeled and diced
  • Zest of 1 lemon
  • 1/2 cup freshly squeezed lemon juice
  • 4 teaspoons nutritional yeast
  • 2 1/2 teaspoons sea salt
  • Freshly ground black pepper

Rosemary-Cream Sauce

  • 1/2 recipe Pine Nut “Goat Cheese”
  • 1 teaspoon minced rosemary
  • 1 tablespoon freshly squeezed lemon juice
  • 3/4 cup filtered water
  • Pinch of sea salt
  • 1 clove garlic, peeled
  • Freshly ground black pepper


  • 2 medium beets (2 inches in diameter or more), peeled
  • 2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon sea salt
  • 2 tablespoons high-quality aged balsamic vinegar
  • Microgreens or other herbs, for garnish

Pine Nut “Goat Cheese”

  1. Process all ingredients in a food processor until as smooth as possible.
  2. You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.

Rosemary-Cream Sauce

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

To Finish

  1. Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
  2. 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 cookie cutter to cut the slices. Cut at least 40 slices-10 per serving, with a few extra to spare.
  3. 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.
  4. 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.
  5. 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.



Read source post and full recipe here

Special Thanks to Epicurious and Sarma Mailngailis (Living Raw Food) for posting this. Pictures are from that post.

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