Valentine’s Day Dinner, Part 1 ~ Beet Ravioli with Pine Nut “Goat Cheese,” Rosemary-Cream Sauce, and Aged Balsamic Vinegar

We jetted off to New York City to explore their world-class restaurants this Valentine’s Day. Well, not literally, but in our own way. I found two recipes that I was excited to try, and they both happened to be from chefs in NYC. They couldn’t be more different, but they are both types of ravioli.

The first course was a raw beet ravioli filled with “goat cheese” that was made of pine nuts over a “cream” sauce flavored with rosemary and garlic. All of it was vegan, and uncooked. I love to play with food in new and different ways like this. It keeps the kitchen interesting and exciting for me. And tonight I had the chance to play with my best playmate…My hubby! 🙂

I followed the recipe closely, which can be found at Epicurious.com.

Beet Ravioli with Pine Nut “Goat Cheese,” Rosemary-Cream Sauce, and Aged Balsamic Vinegar

Pine Nut “Goat Cheese:”

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

Rosemary-Cream Sauce:

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

Beet “Pasta:”

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

Pine Nut “Goat Cheese”

Process all ingredients in a food processor until as smooth as possible.

You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.

Rosemary-Cream Sauce

Puree all the ingredients in a high-speed blender until smooth.

To Finish

Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).

Make small stacks of the larger pieces and use a sharp knife to cut into squares—the size doesn’t matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices—10 per serving, with a few extra to spare.

In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.

Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently.

Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs.