Name: Beet Ravioli with Pine Nut "Goat Cheese" Rosemary-Cream Sauce, Aged Balsamic Vinegar
Ingredients: 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; 1/2 recipe Pine Nut "Goat Cheese"; 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; 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

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Beet Ravioli with Pine Nut "Goat Cheese" Rosemary-Cream Sauce, Aged Balsamic VinegarTara Donne

I made a beet ravioli dish for the restaurant menu when we first opened, and it remained popular for quite some time. Our regulars weren't at all happy when we finally took it off the menu. On special occasions, such as Valentine's Day, we've brought back variations on that beet ravioli, sometimes using cookie cutters for hearts or other sweet shapes. If you can find them, candy-striped beets are beautiful and unique, or try using golden beets, or even a combination of all three.

Recipe notes

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