by chef teresa wilson of aquarelle
2 fresh beets
1 t finely minced garlic
1 t minced shallot
4 T extra virgin olive oil
4 t rice wine or white wine vinegar
Kaua’i sea salt and pepper to taste
Peel and thinly slice the beets (you want a thin sheet like pasta dough, highly recommend using a mandoline or the slicing blade on a food processor to get a nice thin sheet). Cut beets into squares (or each sheet into fours). Mix all ingredients together in a bowl and set aside.
Sauce
1 pint yellow cherry tomatoes - diced
2 1/2 t finely chopped chives
1/2 c extra virgin olive oil
1 t sherry vinegar
Kaua’i sea salt and pepper to taste
2 t basil, cut in chiffonade
Mix all ingredients and set aside.
2 8 oz packages of goat cheese - mix in Italian seasoning or minced jalapenos and cilantro.
Assemble the Ravioli
Remove beets from the liquid. Place 1 T of cheese in center of beet slice and press along edges to seal. Finish assembling all beet slices. Makes about 20 raviolis.
Place large spoonful of yellow tomato mixture in center of plate and top with 4-5 raviolis. Garnish with fresh basil.