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

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.

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  1. […] recipes – Most recently, for Valentine’s Day two years ago we made two kinds of ravioli (beet and lobster), and last year we made sushi with miso soup. This year we decided to try a Downton […]

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