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Red Beet Ravioli with Tarragon Goat Cheese

Serves 6 to 8 Servings


Red Beet Ravioli with Tarragon Goat Cheese
  • 3 cup raw pine nuts
  • 2 cup whole lemons, zested, then peeled and quartered
  • 1 cup medium shallot
  • 2 tablespoon nutritional yeast
  • 2 teaspoon whole black peppercorns
  • 1 teaspoon garlic clove
  • 1 teaspoon medium or 2 small red beets


Baking Directions:

Soak the pine nuts in enough purified water to cover them for 1 hour.

Drain, put the pine nuts in a food processor, and add the olive oil, lemon quarters, shallot, and zest.

Process for about 8 minutes until the mixture is well combined and clumps together.

Pour half of this mixture into a blender and set the rest aside.

Add the yeast and 1 teaspoon of the peppercorns to the mixture in the blender and blend on medium speed for 2 minutes, until thick and smooth.

Transfer the “goat cheese” to a bowl and refrigerate, uncovered, for 1 hour.

Meanwhile, place the reserved pine nut mixture in the blender.

Add the remaining teaspoon of peppercorns, the garlic, and the water, and blend on high speed for 1 minute, until smooth but quite liquid.

Add the salt, and set the sauce aside.

Roughly chop the tarragon and fold 1/2 cup of the leaves into the cheese once the cheese has completely chilled.

Add salt to taste.

Peel the beets and slice paper-thin.

Lay out half of the slices on a clean surface.

Spoon about 1 tablespoon of the cheese onto each slice, then top each with a second beet slice.

Arrange on a baking sheet in a single layer, sprinkle with salt, then store in the refrigerator.

To serve, pour the sauce onto a deep serving platter and arrange the ravioli on top.

Sprinkle with the remaining 1/4 cup of tarragon leaves, and salt and cracked pepper.

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