Beet Ravioli w/ Herbed Macadamia Ricotta & Bell Pepper Puree
Ricotta:
4 cups raw macadamia nuts, soaked for 1 hour or more
1/4 cup lemon juice
2 tablespoons nutritional yeast
2 teaspoons sea salt
1 green onion, white and one inch green, minced
1 handful oregano, chopped
Puree:
3 yellow or orange bell peppers, cored, seeded and cleaned
1 tablespoon lemon juice
1 green onion, white only
1/2 teaspoon sea salt
1 tablespoon olive oil
1/2 cup pine nuts, soaked for 1 hour or more
1 small pinch ground tumeric for added color, optional
Assembly:
1 large bunch of beets (2 inches diameter or more)
2 -3 tablespoons olive oil
1-2 tablespoons lemon juice
salt, to taste
1 handful pistachios , chopped
1 small handful fresh oregano, chopped for garnish
Fresh ground pepper
1. For the ricotta: In a food processor, blend the nuts, lemon juice, yeast and salt until smooth, adding water or more lemon juice if too thick. Transfer to medium bowl and fold in onions and oregano. Store in airtight container in the refrigerator if not using right away.
2. For the Puree: Add all ingredients to blender and blend on high until pureed. If too thick, add more olive oil. If too thin add more pine nuts.
3. For the Assembly: Using a mandoline, slice the beets very thin about 1/16 inch thick. Make stacks and cut into 2 inch squares. Size all beets the same. Add beet slices to medium bowl and add the olive oil, lemon juice and salt. Toss to coat but make sure the beets are not dripping.
4. Pat dry beet slices and arrange half the beets on flat serving plates. Place a generous dollup of the herbed ricotta filling on each slice. Sauce the plates with the pepper puree using a squeeze bottle. (this way some of the sauce will be in each ravioli). Top each ravioli with beet slice and press down gently.
Source of recipe: I wrote this recipe and it is really flavorful. I posted the recipe on : http://blog.hailmerry.com/
SO HOW'D IT GO?
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