Ravioles de remolacha con "queso de cabra" de piñones, salsa de crema de romero, vinagre balsámico añejo

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 aceite de oliva virgen extra

• 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

• Pimienta negra recién molida

Rosemary cream sauce

• 1/2 recipe Pine Nut "Goat Cheese"

• 1 teaspoon minced rosemary

• 1 cucharada de jugo de limón recién exprimido

• 180ml filtered water

• Pinch of sea salt

• 1 clove garlic, peeled

• Pimienta negra recién molida

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 cucharada de jugo de limón recién exprimido

• 1/2 cucharadita de sal marina

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.