Raw Striped-Beet Ravioli with Herb and Goat Cheese Filling
Photo © Aran Goyoaga
- 2/3 cup (175 ml) extra-virgin olive oil
- 1/4 cup packed fresh parsley
- 4 ounces (110 g) goat cheese, at room temperature
- 2 tablespoons finely chopped parsley
- 1 tablespoon fresh thyme leaves
- 1 teaspoon black pepper
- 1 tablespoon parsley oil
- 2 medium striped beets (or any other beets), peeled
- 1/4 cup (60 ml) parsley oil
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- Microgreens (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Microgreens (1)
- Parsley, packed fresh (1/4 cup)
- Parsley (2 tablespoons)
- Striped beets, medium (2)
- Thyme, fresh leaves (1 tablespoon)
- Cooking & Baking
- Black pepper (1 1/2 teaspoon)
- Olive oil, extra-virgin (2/3 cup)
- Parsley vegetable oil (5 tablespoon)
- Sea salt, fine (1/2 teaspoon)
- Drinks
- Lemon juice, fresh (2 teaspoons)
- Dairy
- Goat cheese (4 ounces)
Preparation
Read recipe preparation on cannellevanille.com
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Recipe Stats
Published June 5, 2012 (8 months ago).
8 people saved this recipe.
