For the ravioli:
- 1 large red beetroot
- 200g goat cheese
- 2 tbsp. double cream
- A pinch salt and pepper
For the garnish:
- Olive oil & Balsamic vinegar
- Micro herbs
- Goat cheese crumbles
To prepare the ravioli
- Peel the beetroot and cook in salted, simmering water until knife tender.
- Allow the beetroot to cool to the touch and then use a sharp knife to slice as thin as possible. Lay beet slices on parchment paper in a single layer and cover with a damp paper towel until ready to assemble.
- In a bowl, mix the goat cheese with salt and pepper. Whisk in double cream and stir until smooth and firm.
- Put a small dollop of the goat cheese mix in the centre of half of the beet slices. Place the other half of the beet slices on top, forming the ravioli.
- Gently press the centre of the beetroot ravioli to spread the mix and remove the air. Then press around the outside to seal the edges.
- Cover with a damp towel and refrigerate until ready to serve.
- Assemble ravioli on a serving platter and drizzle with the olive oil and balsamic vinegar. Sprinkle the goat cheese crumbles and herbs.
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