Page 14 - March April 2015

Beet Ravioli Beet Ravioli
•2 medium beets, peeled
•1 tablespoon extra-virgin olive oil
•1 tablespoon freshly squeezed lemon juice •1/2 teaspoon sea salt
•Microgreens for garnish
Using a mandolin, slice the beets very thin, approximately 1/16 of an inch. Make small stacks of the slices and use a sharp knife to cut into ravioli sized squares. Place the beet slices, olive oil, lemon juice, and salt in a bowl and toss gently to coat, marinating the beets for a half hour or more to soften them.
Pine Nut Filling
•2 cups pine nuts, soaked 1 hour in pure water, rinsed and drained •1/4 cup extra-virgin olive oil
•1 medium shallot, diced small
•1 clove garlic, diced small
•1/4 cup freshly squeezed lemon juice, and zest of 1 lemon •1 1/2 teaspoon Himalayan pink sea salt
•Freshly ground black pepper to taste
Process all filling ingredients in a food processor fitted with an S blade until smooth.
Preparation
Top 1⁄2 of the beet slices with a rounded teaspoonful of the pine nut filling. Top with the remaining beet slices and press down gently. Garnish with a small dollop of the filling and a few sprigs of microgreens.
14 www.thewaveholisticjournal.com