BEET RAVIOLI WITH PINE NUT "GOAT CHEESE" ROSEMARY-CREAM SAUCE, AGED BALSAMIC VINEGAR

Beet Ravioli with Pine Nut

Provided by Sarma Melngailis

Number Of Ingredients 23

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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

Steps:

Pine Nut "Goat Cheese"
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.
Rosemary-Cream Sauce
Puree all the ingredients in a high-speed blender until smooth.
To Finish
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.