Raw Beet Ravioli

Inspired by the beet ravioli from the Living Raw Foods book today, I tried my own version, and they came out looking pretty.

I had some preconceptions about them, for example, I thought the beets could potentially be hard to digest, but nothing like that happened.  Actually because they are marinated and thinly cut, they were almost unrecognizable.  And even though they are still much crunchier than a ravioli pasta shell, they were manageable and blended well with the filling.

The filling was a pine nut cheese raw attempt.  And the sauce was the same paste, only I added some basil for taste.

I felt very satisfied and enjoyed it very much.  Not sure it is an every day recipe, more for a flashy occasion I would say.

The Shells (beets)

1 large beet (or two if you are serving more than two people)

1 lemon

1/2 cup olive oil

sea salt

use a mandoline to cut the beets very VERY thinly.  Then marinate for 1/2 to 1 hour in the oil with the lemon and salt.

The filling

1 cup of pine nuts soaked for one hour

zest of lemon

1/2 cup olive oil

a quarter of an onion

1/4 cup lemon juice

sea salt

ground pepper

Mix everything, that is your cheese.

The sauce

Separate half the filling and add basil to it, and blend.

To serve

Put four think beet slices on a plate, add a spoon full of the filling and cover with another beet shell.

Serve with a little of the basil sauce on the side.

Tasty.