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Raw Beet and Walnut Ravioli

Raw Beet and Walnut Ravioli

Ingredients

For beet pasta:

  • 4 large beets
  • 1/2 cup lemon vinaigrette
  • 1 teaspoon walnut oil
  • Sea salt

For walnut filling:

  • 1 quart walnuts
  • 1/4 cup diced celery
  • Mushroom powder
  • Tamari
  • Thyme
  • Parsley
  • Lemon Zest

For poppy seed cream:

  • 1 quart walnuts, soaked overnight
  • 1 quart filtered water
  • 1 cup poppy seeds
  • 1/2 rind preserved lemon
  • 1/4 cup walnut oil
  • 1 teaspoon sea salt
  • 6 thyme sprigs

For pickled walnuts:

  • 2 cups walnuts
  • 1 cup rice vinegar
  • 1/2 cup agave
  • 2 tablespoons sea salt
  • 6 thyme sprigs
  • Frissee, for garnish
  • Lemon vinaigrette, for garnish
  • Walnut oil, for garnish

Directions

  1. Slice beets very thinly on sheet slicer or mandoline, or with very sharp knife. Using a ring mold cutter, cut into rounds. Toss with dressing and walnut oil. Seal in vacuumed bags.
  2. Blend all walnut filling ingredients together.
  3. To make poppy seed cream, blend walnuts, lemon, water, oil, and salt together until very creamy. Add thyme and let sit. Pass through strainer, then add poppy seeds.
  4. To make pickled walnuts, mix vinegar, agave, and salt. Pour over walnuts and store in a sealed container.

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