Easy
Ingredients - for 4 servings -
FOR THE RAVIOLI
- 2 large cooked red beets
- 250 g ricotta
- Fine zest of one organic lemon
- 1 tbsp lemon juice
- 2 tbsp Darégal frozen basil
- Salt, freshly ground pepper
FOR THE WARM VINAIGRETTE
- 5 cl olive oil
- 2 cl balsamic vinegar
- 2 tbsp Darégal frozen basil
- 10 g pine nuts
- Fine salt, freshly ground pepper
The Darégal ingredients you need:
Preparation
- Prepare the ravioli: In a bowl, mix the ricotta, lemon zest, lemon juice, frozen basil, salt, and pepper. Taste and adjust seasoning if necessary. Refrigerate. Slice the cooked beets very thinly with a mandoline and place them on absorbent paper to remove excess moisture. On each slice, place a spoonful of the ricotta filling. Fold gently and press lightly. Repeat until all ingredients are used. Set aside the ravioli.
- Prepare the warm basil vinaigrette: In a small saucepan, gently heat the oil with the frozen basil and vinegar. Do not boil; just warm it and let it infuse for 3 to 4 minutes. Season with salt and pepper, then blend if you desire a smoother texture.
- Serve: Arrange the ravioli on plates and drizzle with the warm vinaigrette. Garnish with a few lemon zests and sprinkle with pine nuts.
Enjoy your meal!
Chef's Tip!
Take your small herb box from the freezer, sprinkle it over your recipe as a finishing touch, and immediately return it to the freezer!
