When I was first getting into raw foods, raw ravioli, prepared using thinly sliced beets as the pasta portion, was one of the first recipes I sampled and then learned. The dish I tried was served at Pure Food and Wine. It was simple, elegant, incredibly flavorful, and it evoked a traditional dish–ravioli–with a fresh perspective. I loved it.
I’ve made many beet raviolis since I first discovered the dish. There is, as a matter of fact, a beet ravioli in my cookbook.
That one is made with cashew cheese. This one is made with pine nut cheese, which is a little bit more complex and nutty tasting (as opposed to cashew, which is pretty neutral), and I used only golden beets, as opposed to a red/golden mixture (or red alone). I love the bright pop of color, especially if you serve it with a little drizzle of pesto or basil oil.
The ravioli make an elegant and easy appetizer, especially if you prep them ahead of time! Steven and I had friends over for dinner two weeks ago, and I served these as a first course. I sliced the beets and marinated them in advance, and I prepped the pine nut cheese two days ahead of time. I whipped up a quick fennel and arugula salad at the last minute, using the beet marinade as dressing, and voila: insta-appetizer. Insta, and very tasty. Here’s the recipe.
Delicate and delicious. Perhaps you’ll consider making these for a holiday dinner with friends, or heck, for yourself, as part of an especially pretty dinner! I hope you love them.
Thanks for all of the great responses to my holiday gift guide! Glad you’re enjoying it. I’ll see you back here on Friday, with a lovely seasonal soup recipe.