Beetroot ravioli

Method

1. For the pesto oil: place the chives, parsley, basil, oil and pinch of sea salt into a food processor and blend on a high speed until smooth.

2. Using fine mesh strainer or chinoise set over a bowl, pour the pesto mixture though, slowly stirring out the oil. Discard the herb pulp, or use in another recipe. Toss the chopped garlic in the ‘chive oil’, and allow to sit for 24 hours, covered in the fridge, to infuse.

3. For the balsamic figs: submerge the dried figs in the balsamic vinegar, fresh thyme, rock salt, agave and black pepper. Cover with cling film and allow to marinate for 24 hours.

4. For the cashew nut boursin: place the soaked cashew nuts into a food processor and add the rejulevac, then blend on a high speed until smooth. Scrape into a glass bowl and cover with a tea towel, then leave to rest in a warm place for 14-16 hours, before mixing in the remaining ingredients. Set aside.

5. For the beetroot ravioli: place the sliced beetroots into a bowl and drizzle over the garlic oil and season with salt and pepper. Allow to marinate for at least one hour, then lay half of the sliced beets out on a flat surface.

6. Spoon the cashew boursin into a piping bag and pipe a walnut-sized blob onto the centre of each beetroot slice. Cover with another slice of beetroot lace the cashew cheese in a pastry bag and placing a small amount of the cashew cheese in centre of each beet root slice, then place another sliced beet on top to complete the ravioli. Set aside.

7. For the shaved asparagus salad: toss the asparagus with pumpkin seed oil, chives and squeeze of lemon. Divide between serving plates, placing the salad in the centre of the plates.

8. To serve, carefully transfer the beetroot ravioli to the side of the asparagus salad, and drizzle over the pesto oil. Place two halves of the balsamic figs next to the ravioli, one on each side of plate. Finish the dish with a drizzle of the pesto oil, and season with sea salt and fresh cracked black pepper.

Comments                        add a comment

I had the opportunity of visiting SAF while on vacation in London. This dish is so delicious. SAF is warm and inviting! Great place to eat!!! Thanks for the special service..

Ingredients

For the pesto oil

3 large handfuls fresh chives
2 handfuls Parsley, chopped
2 handfuls Basil, chopped
1/2 litre organic grape seed, or mild organic Olive oil
pinch sea salt
3 tbsp roughly chopped young Garlic

For the balsamic figs

6-8 dried figs, halved
Balsamic vinegar
2 sprigs fresh thyme
rock salt
agave syrup
black pepper

For the cashew herb boursin

340g cashews, soaked for 12-14 hours
250ml rejuvelac
2 tbsp small flake nutritional Yeast
1/2 tbsp onion powder
1 1/2 tbsp finely chopped Chives
2 tbsp finely chopped Parsley
1 tbsp tarragon
2 tbsp finely chopped Shallots
1 tsp sea salt
cracked black pepper

For the beetroot ravioli

1 Beetroot, sliced into paper-thin rounds and marinated in garlic oil, salt and pepper

For the shaved asparagus salad

1 handful asparagus spears
pumpkin seed oil
1 lemon, juice only
Chives

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Real Italian food for real food lovers
Great discounts on cookware