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Raw beet ravioli with ricotta and cashew nuts

An upbeat and colorful recipe

By Chef Toni Rodríguez Your email (*) print


Raw beet ravioli with ricotta and cashew nuts

At a glance

Serves:
4
Difficulty:
Medium
 
 

Toni Rodríguez

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Ingredients

    For the cashew nut ricotta:

    • 1 ½ cups of cashew nuts soaked for 4 hours
    • 3 tablespoons of brewer’s yeast
    • 5 table spoons of lemon juice
    • 1 clove of garlic
    • 1 teaspoon of salt
    • 3 basil leaves

    For the pistachio oil:

    • ½ cup of olive oil
    • 1 teaspoon of salt
    • ¼ cup of raw pistachios
    • 4 basil leaves

     For the ravioli and tagilatelle:

    • 3 raw beets
    • 2 carrots
    • 1 pepper
    • C/s rocket

  1. For the ricotta:  Grind the cashew nuts with the yeast, lemon juice chopped garlic and salt (using a hand blender or any other food processor you have).  
  2. Cut the basil leaves finely with a sharp knife and add to the mix above.  Place in the fridge.
  3. To make the pistachio oil: Mix all the ingredients except the basil in a blender being careful not to turn it into a paste as you want pieces of pistachio visible in the oil. Reserve at room temperature.
  4. Using a mandolin or a vegetable peeler cut the beet into 36 pieces.  Place in a bowl with water and put into the fridge.
  5. Meanwhile, again using the mandolin or vegetable peeler, slice the carrots into strips (tagliatelle).  Cut the pepper into thin strips mix them with the rocket and season with a little pistachio oil and reserve.
  6. Assembling the dish:  Take 18 pieces of the beet, lay them on a plate, then place a little ricotta on each one and cover with the remaining slices.

Tip

Serve 3 pieces per dish, pour some pistachio oil on top and then finish off by placing the carrot salad, peppers and rocket.

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