Beet Ravioli With Cheese Filling
By: Ron Yochananov
Prep time: 10 minutes
Yield: 4 – 5 servings
Ingredients:
- 3 medium beets
- 1 pound coarse salt
Filling:
- 1 cup Tnuva Feta Sheep’s Milk Cheese + 2 tablespoons for garnish
- ½ container Tnuva Premium Cheese Spread, Original Flavor
- 3 ounces Tnuva Muenster Cheese, cut into tiny pieces or grated
- 1 ounce chopped olives
- 1 ounce sugar-coated almonds, crushed
For Serving:
- 1 pear, diced or sliced thinly
- 10 walnuts or pistachio nuts, coarsely ground
- 3 tablespoons olive oil
- 3 tablespoons reduced balsamic vinegar
- 10 fresh basil leaves
- Coarse salt & freshly ground pepper
Instructions
- Preheat oven to 390°F and spread the coarse salt in a baking pan. Wrap the beets in aluminum foil, and place on top of the salt. Bake for an hour, or until the beets are soft when checked with a fork. Let cool, then peel and slice thinly with a very sharp knife or a mandolin slicer.
- Place all filling ingredients in a bowl and mix well until you have a smooth cream. Place in a pastry filling bag. Place beet slices on a plate and pipe 1 tablespoon of cheese filling onto each one. Fold each filled beet slice in half to form a crescent.
- Arrange all the beet crescents on a serving dish, and garnish with pear, nuts and feta. Drizzle olive oil, balsamic vinegar, then sprinkle with fresh basil, salt and pepper.
