Beet Ravioli/Guest Post by Cricket Allen

Hi Everyone,

I am Emily and Lyla’s mom, otherwise known as Cricket. I am “guest” posting today to share my recipe for beet ravioli. The ravioli is actually thinly sliced beets rather than pasta. If you are a beet lover, like we are, you will love this.

This recipe was inspired by a chef the girls’ interviewed this spring. The chef, Cesar Gutierrez, is a Careers for Culinary Arts (CCAP) grad with an inspiring story, amazing talent, delicious food and a great personality!  We all tried Cesar’s beet ravioli at his restaurant, Lexington Brass, and loved it. For my Veggie Club group (which the girls are going to write about), I made my own version of the ravioli, “riffing” on Cesar’s (riffing is a word The Kitchen Twins like to say.) For the filling, I made a simple ricotta, basil and avocado blend. It’s delicious. Also, it’s easy to “riff” on this to add your own stamp.

  • IMG_6970
    Veggie Club night. The finished beet raviolis surrounded by an amazing assortment of veggie recipes.
    Emily’s open-faced beet ravioli topped with the ricotta, basil, avocado filling and her own touch of basil and slivered almonds.

    Really simple ingredients. I love golden beets.
  • IMG_8592
    The ricotta, avocado and basil filling is delicious on its own- you can use it as a dip or a spread on toast.
    Filling the beets before the top of the “ravioli” goes on.

    Lyla filling the raviolis before adding on the top layer.
  • Ingredients
  • 4 Large beets (yellow or red)
  • 1 Cup whole milk Ricotta (to make vegan, use firm, drained tofu)
  • 1 Cup Fresh basil leaves plus extra for topping.
  • 1/2 large Avocado
  • 1/4 tsp sea salt
  • Few cranks of Pepper
  • Optional: olive oil and slivered almonds.
  • Instructions:
  • Preheat oven to 375.
  • Peel beets and cut off stems and wrap in aluminum foil. Bake at 375 for 1 to 1.5 hour (depending on size). Remove and prick with fork to see if they are tender. Not soft.  This step can be done a day in advance if desired.
  • Add to food processor, ricotta, avocado, 1 cup basil leaves, pepper and sea salt. Blend until all ingredients are smooth. Taste and add more salt and pepper if desired. If your avocado is small, add more to taste.
  • Slice all beets in half so you get the largest circumference.
  • Using a mandolin, or good knife, slice all of the beets thinly. They will be your “ravioli”. Place beets on a platter. They should not be layered.
  • Add a small dollop of the filling to each beet.
  • Next, top each with another beet and then a small dollop of the ricotta, beet, avocado blend on top.
  • If desired, add some small slivers of basil and a drizzle of good olive oil.
  • Emily made the most recent batch of ravioli “open-faced”, which we all loved. She also added slivered almonds and basil on top of the open faced beet raviolis. Delicious Ems!
  • Here’s a quick video of Emily using the mandolin. You use a mandolin to obtain even and thin slices, quickly and easily. The mandolin has crazy blades to always use carefully.

This recipe if gluten free and vegetarian. We hope you enjoy!

Cricket (aka The Kitchen Twins mom).

Lyla, me, Emily!!