Beetroot ravioli with sheep's cheese

 


Beetroot ravioli with sheep's cheese

Ingredients

4 raw red beets

250 g sheep's cheese

1/4 bunch of chives

Salt

Freshly ground pepper

Pickles

3 cl water

200 g sugar

1 cl white vinegar

Finishes

Beet sprouts

Preparation

Ravioli

Peel and cut the beets into thin strips using a mandolin. Take 18 slices of the same size and add the sheep's cheese in the centre. Season with chopped chives, salt and pepper. Close the ravioli and set aside.

Pickles

In a saucepan, add the water and sugar, bring to a boil and then remove from the heat. Add the vinegar and pour over the beetroot, trimmed to the desired shapes. Set aside in the fridge.

Puree

Cut some of the beetroot slices into fine brunoise. Cook the rest of the beets in salted water and make a puree.

Finishing and plating

On a cold plate, arrange 3 beetroot ravioli, arrange harmoniously on the rest of the plate dots of beetroot puree, dots of sheep's cheese and also the beetroot brunoise. Finish with a drizzle of olive oil and a few beetroot sprouts.

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