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

Name: Beet Ravioli with Pine Nut "Goat Cheese" Rosemary-Cream Sauce, Aged Balsamic Vinegar
Yield: 4 servings
Ingredients: 1 4 cups pine nuts, soaked 1 hour or more; 1 1/2 cup extra-virgin olive oil; 1 2 medium shallots, peeled and diced; 1 Zest of 1 lemon; 1 1/2 cup freshly squeezed lemon juice; 1 4 teaspoons nutritional yeast; 1 2 1/2 teaspoons sea salt; 1 Freshly ground black pepper; 1 1/2 recipe Pine Nut "Goat Cheese"; 1 1 teaspoon minced rosemary; 1 1 tablespoon freshly squeezed lemon juice; 1 3/4 cup filtered water; 1 Pinch of sea salt; 1 1 clove garlic, peeled; 1 Freshly ground black pepper; 1 2 medium beets (2 inches in diameter or more), peeled; 1 2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive oil; 1 1 tablespoon freshly squeezed lemon juice; 1 1/2 teaspoon sea salt; 1 2 tablespoons high-quality aged balsamic vinegar; 1 Microgreens or other herbs; 1 for garnish

From the kitchen of Carly

Jewel-toned beet sheets cradle creamy pine nut filling spiked with lemon and rosemary. The velvety sauce coats each bite with rich umami, while aged balsamic adds a sharp, sweet finish. Entirely plant-based, completely luxurious.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 cups pine nuts, soaked 1 hour or more
11/2 cup extra-virgin olive oil
12 medium shallots, peeled and diced
1Zest of 1 lemon
11/2 cup freshly squeezed lemon juice
14 teaspoons nutritional yeast
12 1/2 teaspoons sea salt
1Freshly ground black pepper
11/2 recipe Pine Nut "Goat Cheese"
11 teaspoon minced rosemary
11 tablespoon freshly squeezed lemon juice
13/4 cup filtered water
1Pinch of sea salt
11 clove garlic, peeled
1Freshly ground black pepper
12 medium beets (2 inches in diameter or more), peeled
12 tablespoons macadamia oil, or other nut oil, or extra-virgin olive oil
11 tablespoon freshly squeezed lemon juice
11/2 teaspoon sea salt
12 tablespoons high-quality aged balsamic vinegar
1Microgreens or other herbs
1for garnish

Instructions

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