Raw Golden Beet Ravioli with English Pea Purée + Herb Oil

The mastermind behind Real SustenanceBrittany Angell, recently created an event for the month of April featuring health-boosting raw foods.  

April in the Raw is a compilation of over 30 recipes designed to help clear the mind, ward off free radical damage, increase immunity and boost energy.

 

Here’s my raw interpretation of a dish loved by so many:  ravioli!

Thinly sliced organic golden beets are filled with a bright and creamy English pea and avocado purée.  Finished with a lively herb oil, I’d dare to say it’s almost as decadent as the original version.

Recipe inspired by Matthew Kenney

Beets

  • 4 medium golden beets, peeled (can also use a variety:  red, chiogga, white, etc.)
  • 2 tablespoons pure olive oil
  • juice of 1 lime
  • 1/2 teaspoon raw agave
  • sea salt

Peel the beets and trim the ends to create and even square.  Slice very thin on a mandolin or by hand, about 1/8″ thick.  If using different varietals, separate onto different glass plates.

Combine the remaining ingredients and pour over the beets.  Toss to combine, cover and set aside. Let marinate for about 15-20 minutes.

Purée

  • 1 pound English peas
  • 1 avocado
  • juice of 1 lemon
  • 1 small garlic clove
  • 2 tablespoons pure olive oil
  • 1 tablespoon nutritional yeast
  • fresh mint, about 1/2 tablespoon roughly torn
  • fresh basil, about 2 tablespoons roughly torn
  • fresh chives, about 2 tablespoons roughly torn
  • sea salt + freshly cracked black pepper

Shell the peas and rinse thoroughly.  Add all ingredients to a food processor and pulse until smooth.

Herb Oil

  • 1/2 cup pure olive oil
  • 1/4 cup fresh herbs (mint, basil, oregano, cilantro, parsley, etc.), plus extra for garnish
  • 1 teaspoon lemon juice
  • sea salt
  • 1/2 teaspoon agave

Combine all ingredients in a processor and pulse until well-combined.  Any leftover may be tightly covered and refrigerated for up to a week.

To assemble:

Place desired amount of beet squares on a plate and top with about 1 teaspoon pea purée.  Top with another beet square.  Drizzle herb oil over top and garnish with fresh herbs.  

Serve immediately + enjoy!

 

{serves about 4}

For even more raw inspiration, check out April in the Raw 

& Chef Kenney’s book  Entertaining in the Raw


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Taryn

Love the bright colors and fresh spring flavors in this. Seems as if you could make this many different ways, according to your mood and what’s in season. Love that!

Cass

I love to eat raw food, but have been too intimidated to make it. Looks like you’re going to help me change that. Thanks Beth, it looks awesomely delicious.

Cass, if you’re really interested in checking it out, I’d take a peek through Kenney’s book, Entertaining in the Raw. Such a gorgeous, inspiring cookbook.

What a gorgeous recipe! Sorry its taken me SO long to stop over and see what you created! We were in Chicago and then DC for the expo and summit. (I had limited internet access)
This recipe is beautiful and I reallly appreciate you putting it together for April in the Raw! Can’t wait to try it!! 🙂 xo Brittany

Thanks, Brittany (and thanks for including me in the event). Hope the expo and summit were a huge success. xo

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