Roasted Beet Raviolis
Marcela Valladolid
4 servings
1 hour 20 minutes
Mexican
Appetizer
Easy
Bite-size raviolis made with thin slices of roasted beets filled with herbed ricotta, then topped with cashews, basil and Matriarca Salsa Macha. A healthy, colorful appetizer for parties.
Ingredients
- 6 small red, gold, and Chioggia beets
- 3/4 cups ricotta cheese
- 2 tablespoons chopped chives
- 2 tablespoons olive oil
- Matriarca Sal de Colima
- Fresh ground pepper, to taste
- 1/2 cup roasted cashews, chopped
- Cracked chili pepper, for garnish
- Matriarca Salsa Macha, for garnish
- Chopped basil, for garnish
Directions
- Preheat oven to 400 degrees F.
- Place each beet in a piece of foil and drizzle with olive oil. Wrap beets individually in foil. Place beets in a baking sheet and bake for about 45 minutes to an hour. Until beets are tender. Remove beets from foil and discard. Allow for beets to cool down.
- In a small bowl combine ricotta cheese, chives, olive oil. Mix until ingredients are combined and season with salt and pepper to taste.
- Using a mandolin or sharp knife thinly slice beets. Place a dollop of ricotta cheese on the center of a beet slice. Place another slice on top of the ricotta cheese and press down. Repeat this step with the rest of the beets. Place beet raviolis on a platter. Garnish with cashews, cracked chili pepper, chili oil and chopped basil. Top with fine sea salt and serve.
