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Beetroot, Balsamic & Macadamia Cheese Ravioli With Basil Oil

Beetroot, Balsamic & Macadamia Cheese Ravioli With Basil Oil

A classic raw dinner party dish. Our version uses marinated beetroot (beets), herbed macadamia and cashew cheese with basil oil. Serve with a side of salad greens.

Serves 4
Make time 30 minutes
Marinating time 2 hours
Equipment required mandoline

INGREIDNETS

1–2 large beetroots (beets) (we used organic red beetroot; you could use any colour you have available)
¼ tsp sea salt
50 ml (¹∕5 cup) balsamic vinegar
1 finely crushed garlic clove
60 ml (2 fl oz/¼ cup) basil oil (see page 57) or cold-pressed olive oil
1 cup herbed macadamia cheese (see page 44)
garnish – 80 g (2¾ oz/2 cups) mesclun salad leaves, 3 tbsp chopped basil and chives, freshly cracked pepper, basil oil or cold-pressed olive oil and aged balsamic vinegar

METHOD 
1 Using a mandoline, finely slice the beetroot into thin rounds (make sure these are paper-thin otherwise the texture will be difficult to work with, but not so thin that they break). Marinate in a bowl with the sea salt, balsamic, garlic and basil oil (or olive oil) for around 2 hours, making sure you have some basil oil left over for garnish.
2 Lay the sliced beetroot out individually; place approximately 1 small tablespoon of the herbed macadamia cheese filling in the centre of each piece and place another beetroot piece over top, pressing around the sides to seal.
3 Place 4–5 pieces of ravioli on a plate, garnish with a side of mesclun mixed with the finely sliced chives and basil and top the dish with cracked pepper. Drizzle with the reserved basil oil and aged balsamic vinegar.

bakery-book

Recipes and images from The Unbakery ​by Megan May (Murdoch Books) available in all good bookstores and online. 

Written by TheCarousel

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