This is a much lighter and much more nutritious version of the high-calorie traditional ravioli from Peggy K. Raw, thinly sliced golden beets stand in for traditional pasta shells, sandwiching a creamy Kalamata olive and white-bean filling and topped with a fresh, savory, quick and easy tomato sauce.
2 golden beets
2 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1/2 tsp salt
Filling1 cup white beans
1/2 cup kalamata olives, pitted
1 tbsp extra virgin olive oil
Tomato Olive Sauce1 tbsp extra virgin olive oil
1 clove garlic
1/2 cup tomatoes, crushed
5 fresh basil leaves, chopped
2 sprigs fresh oregano, chopped
1/4 cup kalamata olives, pitted and chopped
- To make the ravioli, peel beets and then slice very thin on a mandolin. Place in a large bowl or baking pan and marinate in olive oil, lemon juice, and salt until softened, about 10 minutes.
- To make the filling, add white beans to blender or food processor and blend until smooth. Set aside. Then add olives and olive oil to blender (or food processor) and blend into tapenade. Gently fold in olive mixture into puréed white beans.
- To make the sauce, warm oil in a skillet on low-medium heat. Add garlic, sauté for 2 minutes, then add tomatoes and cook down for about 5 minutes. Then add basil, oregano, and chopped olives.
- To assemble, place one beet round on plate, top with filling, then top with second beet round to close into "raviolis." Spoon a dollop of tomato sauce on top. Continue with remaining beets and filling and arrange on serving plate. Garnish with a small fresh basil leaf.