Fresh Ingredients Create A Colorful Beet Ravioli That’s Delectable And Beautiful / by Eric Monteiro

Photo: Eric Monteiro

Stracciatelli cheese sandwiched between beets creates a colorful, artful pasta-free ravioli. This dish spruces up some of our best catering menus.

Makes four servings


 8 whole large beets
 1 cup of fresh Stracciatella cheese

· Peel one large beet

· Slice beet as thinly as possible on a Japanese Mandolin

· Use the center slices for best results so that each beet slice is 2.5 to 3 inches in diameter

· Juice the remaining whole beets in an electric juicer, saving both liquid and grated pulp

· Slow poach beet slices in beet juice until tender

· Slice immediately and drain on a towel

· Save beet juice for dressing and reserve sliced beets

· Chill until assembly



 · Oven dry the beet pulp from the juicing process to a fine powder powder. Dry either in a low oven at 180 to 200 degrees celcius for 30 minutes, or in a food dehydrator until all moisture is removed

· When cooled, gently pulse in a food processor until a light beet dust crumble is achieved


1 parsley
1 basil
½ pound spinach

 1 cup panko bread crumbs

· Bring a pot of slightly salted water to a boil

· Blanch the spinach in boiling water for three seconds and transfer to ice bath

· When cooled, remove from ice water and drain

· Press all water out of the spinach

· In a blender, puree the spinach, basil and parsley together on high until you have a green paste. Reserve paste to blend with bread crumbs

· Place one cup of panco bread crumbs and 3 tablespoons of herb paste in a food processor and pulse until the color is a uniform bright green

· Dry either in an oven at 180- 200 degrees for 30 minutes, or in a food dehydrator until all moisture is removed

· When cooled, gently pulse in a food processor until a light herb dust crumble is achieved    

4 pieces of medium-sized, fresh Hearts of palm
1 orange
2 thyme sprigs
Water to cover

· Place raw hearts of palm in a small pot and cover with water

· Add orange peel, thyme, and juice from orange

· Simmer until tender

· Chill immediately: store in a squeeze bottle, and reserve for assembly


4 ounces beet poaching liquid (reserved from poaching process)
1 ounce Mediterranean vinegar
4 ounces olive oil
Salt and pepper to taste

3 baby turnips, peeled and shaved on mandolin
6 ounces pea tendrils


· Start by placing a line of beet powder on plate

· Create a matching line of herb powder parallel to the beet powder

· Place one beet slice on the side of the herb powder

· Spoon a dollop of Stracciatella on top of beet slice

· Season the Stracciatella lightly with salt and pepper

· Place another beet slice on top of Stracciatella to create a ravioli

· Repeat this step to build second “ravioli”

· On the opposite side of the plate, place three slices of hearts of palm in a line formation with small a space between each

· Place shaved turnips as garnish in between each heart of palm slice

· Lastly, gently dress the “ravioli“ with the beet vinaigrette. Add a line of pea tendril salad on the beet dust, then drizzle all salad with extra virgin olive oil