Beet Ravioli (raw Food)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups pine nuts, soaked 1 hour (or more)
• 1/2 cup extra-virgin olive oil
• 2 medium shallots, peeled and diced
• 1 lemon, zest of
• 1/2 cup fresh lemon juice
• 4 teaspoons nutritional yeast
• 2 1/2 teaspoons sea salt
• fresh ground black pepper
• 1 teaspoon minced rosemary
• 1 tablespoon fresh lemon juice
• 3/4 cup filtered water
• 1 pinch sea salt
• 1 garlic clove, peeled
• fresh ground black pepper
• 2 medium beets (2 inches in diameter (or more)
• 2 tablespoons macadamia nut oil or 2 tablespoons other nut oil or 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 2 tablespoons high-quality aged balsamic vinegar

Recipe

• 1 pine nut "goat cheese".
• 2 process all ingredients in a food processor until as smooth as possible.
• 3 you should have about 4 cups. reserve 2 cups for the sauce, and set aside the remainder.
• 4 rosemary-cream sauce.
• 5 puree all the ingredients in a high-speed blender until smooth.
• 6 to finish.
• 7 using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
• 8 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.
• 9 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.
• 10 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.
• 11 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.