Beet Ravioli with Pistachio Pesto and Citrus Sauce

This beet ravioli recipe has been playing a little tune in my head for awhile now. More than a month ago, I started fiddling with it but I was apparently lacking in the finesse required to get paper thin slices of beet without cutting the ends of my fingers off in the process. The combination of beet juice and my own blood created something that looked like a grisley crime scene and, at some point, I did think cordoning off the kitchen with yellow tape, might not be a bad idea. I certainly was afraid to go in there. As it was, I was standing there, my hand wrapped in paper towels that were becoming redder by the minute, wondering who the hell I could enlist to clean up that mess. Turns out that person was me.

The way around this, of course, is a great little contraption called the mandoline. The first time I ever saw one of these it reminded me of some sort of ancient instrument of torture. I’m sure these things are still out there but there are other, more modern looking mandolines that don’t look much scarier than a cheese grater. That’s for me! I ordered one from Bed, Bath and Beyond with a great sense of urgency and then… I waited. Unfortunately what was supposed to come in 5 days took its own sweet time with days turning to weeks. Adding insult to injury, as we were coming up on a month of patient waiting, Bed, Bath and Beyond emailed me to request a review for this tool that I never even received. I was Beyond frustrated and my recipe was still lurking, waiting to be realized.

And then, on Christmas Eve, it arrived. An appropriate day for a miracle, if there ever was one. Hallelujah!

Easy. Healthy and Delicious!

Mandoline in hand, this is an amazingly easy recipe to execute. Quite beautiful too. But the best part of this is how chock full of health benefits it is.

Beetroots are high in folate, manganese and copper, supporting DNA synthesis, enzymatic processes and a healthy immune system. The betalains – phytonutrients that give beets their color – are flowing with antioxidants and anti-inflamatories. Never mind the fact that beets just taste great. Throw in pistachios and you get one of the highest vitamin B6 concentrations in any food; a nice little extra on top of the protein, fiber, antioxidants and especially impressive potassium content! Its no wonder that, after being around since 7000 BC these little green nuts are once again having their day in the sun!

In the end, this was a recipe worth waiting for. So flavorful and fresh tasting and no dehydrator involved at all. And, as far as reviews, they were stellar all around. In fact the kids were eating the pistachio pesto with leftover beet slices even after the meal was done. This is when I really know I’ve got a winner.

You’re going to want that mandoline though. Unless you’ve got nerves of steel and a really steady hand. Hope you get it faster than I did.

RAW VEGAN RECIPE: Beet Ravioli with Pistachio Pesto and Citrus Sauce

For the Beet Ravioli:

3-4 large red an/or rainbow beets

4 ounces extra virgin olive oil

1 cup fresh basil, chopped roughly

2 large cloves garlic, minced

1 cup pistachios, soaked for 4 hours

With a mandoline, slice the beets very thin to form rounds.

In a Vitamix or high speed blender, combine olive oil, basil. garlic and pistachios. Blend till thick and creamy.

Beet Ravioli Citrus Sauce:

1-2 Valencia oranges, squeezed, pits removed

Zest of half an orange

1/4 cup extra virgin olive oil

Whisk ingredients until well combined.

To Assemble:

Place raviolis on a plate. Drizzle with citrus sauce and sprinkle with finely chopped red onion and chopped basil.

Serves 2.