November 06, 2022


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BEET RAVIOLI with Mushroom Walnut Filling & Tarragon Cream

1 lb red of yellow beets, peeled and thinly sliced or shaved on mandolin. Cut the beet to fit the mandolin as you prefer- squares, circle, or moon shaped would be fine! 
Once you have your beet slices, toss them in a little olive oil and lemon juice. 
You want about 12 slices (to make 6 raviolis) per person (48 slices for 4 pple etc) 
2 cups cremini mushrooms, stems removed and quartered
1/2 yellow onion, diced
2 tbsp fresh thyme, or several spring
1 tbsp minced garlic 
3 tbsp olive oil 
2 tsp sea salt 
1 tbsp balsamic vinegar 
1 cup walnuts 
Sautée onions in olive oil until translucent, add mushrooms, thyme, garlic and sea salt. You want the mushrooms to be lightly browned, but not super soft. Add a splash of balsamic vinegar. Finish with a little salt and pepper. 
Pulse sautéed mushroom mixture with walnuts until well combined. Add an extra splash of olive oil and sea salt if needed. 
Tarragon Cream//
1 cup cashews
1 1/2 cups water
2 tbsp lemon juice
2 tbsp fresh tarragon leaves
1 tbsp miso
Pinch of sea salt 
Blend all ingredients until smooth. 
Plate one layer slices of beet on a plate or serving tray. ( Make 6 "raviolios" for full serving). Top with 1 tbsp mushroom walnut filling. Layer another slice of beet on top. Drizzle generously with tarragon cream, and garnish with fresh herbs + freshly ground pepper. 
Serves about 4

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