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Beetroot Ravioli
Recipe by Stephen Dennis
Try this tasty Beetroot Ravioli
- Steps
- Ingredients
Steps
- Place ricotta, goats cheese, lemon zest and juice with oil in a bowl and mix to make a smooth filling. Season to taste and set aside.
- Slice beetroot with a mandolin to make 2mm slices. Using a 7cm cookie cutter, cut 12 beetroot discs.
- To make the Sauce, add oil to a large saucepan on a medium high heat. Add chicken pieces and cook until browned. Add leeks and cook for a further 5 minutes or until softened then add 750mls of water to cover and bring to a boil. Add black garlic and reduce heat to a low simmer for 15 minutes. Strain stock into another large saucepan. Discard solids.
- Add beetroot discs into the saucepan and simmer for 6-10 minutes or until beetroot is soft and pliable.
- Remove beetroot and reduce stock by 2/3 to a sauce consistency. When reduced, finish by adding butter and stir until combined. Season to taste.
- For the Leek Paste, add leeks to a saucepan with butter and cook on a low heat until very soft, adding a little water if needed.
- When soft, transfer to a stick mixer cannister and blend with a stick mixer to form a smooth paste then incorporate the black garlic. Place in a piping bag.
- For the Pistachio Paste, dry fry the pistachios until golden. If possible, remove the skins by rubbing in a clean tea towel. Add to a small blender and blitz until nuts are milled. Add the remaining ingredients and puree to make a smooth paste. Place in a piping bag.
- To assemble, place three discs of cooked beetroot on each plate. Spoon 1 teaspoon of the cheese paste in the middle of each disc, ensuring not to over fill. Place a second disk on top to make the ravioli. Press down gently so that the edges fall over the cheese.
- Pour the sauce around the plate then pipe small dots of each paste around the plate.
