Beet-pistachio-raspberry Ravioli Salad, Kefir Cheese, And Pistachio Oil Recipe
Ravioli de remolacha con frambuesa, pistachos y queso de kefir
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli and Salad
Method
Preparation and Assembly
Prepare the Beet Puree
Roast the beetroot in a preheated oven at 400°F (200°C) for about 45 minutes or until tender. Let cool, peel, and blend until smooth.
Make the Ravioli Dough
In a mixing bowl, combine the flour, eggs, salt, and beet puree. Knead until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In a bowl, mix fresh raspberries and crushed pistachios. Adjust seasoning with salt and black pepper.
Roll Out the Dough
Divide the dough into quarters. Roll out each piece thinly using a pasta machine or a rolling pin.
Assemble the Ravioli
Place small spoonfuls of filling onto one sheet of rolled dough, leaving space in between. Moisten the edges with water, then cover with another sheet of dough. Press to seal and cut out ravioli shapes.
Cook the Ravioli
Bring a pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float. Remove and drain.
Assemble the Salad
In a large bowl, toss the cooked ravioli with olive oil, additional raspberries, chopped pistachios, and fresh herbs. Drizzle with pistachio oil and serve with kefir cheese on top.