Beet Ravioli with Pine Nut "Goat Cheese" Rosemary-Cream Sauce, Aged Balsamic Vinegar
- 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
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Beets, medium (2)
- Garlic (1 clove)
- Lemon, Zest of (1)
- Microgreens or other herbs (1)
- Pine nuts (4 cups)
- Rosemary (1 teaspoon)
- Shallots, medium (2)
- Condiments
- Balsamic vinegar, high-quality aged (2 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (2)
- Macadamia oil (2 tablespoons)
- Nutritional yeast (4 teaspoons)
- Olive oil, extra-virgin (1/2 cup)
- Sea salt (3 teaspoons)
- Sea salt (1 Pinch)
- Drinks
- Lemon juice, freshly squeezed (5/8 cup)
- Water, filtered (3/4 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published July 1, 2009 (3 years ago).
11 people saved this recipe.
