Yellow Beet Ravioli with Olive-Mint Tapenade and Citrus Foam

Vegetarian Times

Ready in: 45 minutes
Servings: 4
Gluten Free
Dairy Free

Ingredients

  • 1 Tbs. agave nectar
    Ethnic Foods;Health Foods
  • 1 cup arugula
    Produce
  • 2 Tbs. capers, drained
    Canned and Jarred
  • 1 Tbs. coconut oil
    Health Foods;Baking
  • ¼ cup fresh mint leaves
    Produce;Spices and Seasonings
  • ½ cup fresh parsley leaves
    Produce;Spices and Seasonings
  • 1 Tbs. fresh thyme leaves
    Produce
  • 2 large golden beets, thinly sliced on a mandolin and cut into squares (40 to 50 slices)
    Produce
  • 3 Tbs. fresh grapefruit juice
    Beverages
  • ¼ cup olive oil
    Oil, Vinegar, Salad Dressing
  • 1 Tbs. olive oil
    Oil, Vinegar, Salad Dressing
  • 1 cup Castelvetrano olives, pitted
    Canned and Jarred
  • 3 Tbs. orange juice
    Beverages
  • 1 Tbs. grated orange zest
    Produce
  • 1 Tbs. pine nuts, optional
    Produce;Baking
  • ? tsp. red pepper flakes
    Spices and Seasonings
  • 1 Tbs. soy lecithin, such as Bob's Red Mill Soy Lecithin Granules, optional
    Health Foods

Steps

  • To make Yellow Beet Ravioli: toss beet slices in oil and orange zest; set aside.
  • To make Olive-Mint Tapenade: Purée all ingredients food processor until well combined but still chunky. Set aside.
  • To make Citrus Foam: blend all ingredients in blender until foamy.
  • Place beet slices on cutting board. Spoon 2 tsp. tapenade on each beet slice, place another beet slice on top, and press down around sides to form ravioli. Repeat with remaining beet slices and tapenade.
  • Divide arugula among serving plates, and top each serving with 5 ravioli.
  • Garnish each serving with 2 Tbs. Citrus Foam and pine nuts (if using).

Nutrition

  • Calories: 300.66  cal  (15.03%)
  • Fat: 28.53  g  (43.89%)
  • Saturated Fat: 6.38  g  (39.89%)
  • Carbohydrates: 16.09  g  (5.36%)
  • Sugar: 10.04  g  (11.15%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 684.8  mg  (29.77%)
  • Protein: 2.2  g  (4.4%)
  • Vitamin K: 141.72  µg  (134.97%)
  • Vitamin C: 28.08  mg  (34.03%)
  • Vitamin E: 4.13  mg  (27.51%)
  • Vitamin A: 1157.01  IU  (23.14%)
  • Manganese: 0.45  mg  (22.63%)
  • Folate: 72.3  µg  (18.08%)
  • Fiber: 4.44  g  (17.76%)
  • Iron: 1.96  mg  (10.88%)
  • Magnesium: 34.99  mg  (8.75%)
  • Potassium: 299.23  mg  (8.55%)
  • Copper: 0.16  mg  (8.12%)
  • Calcium: 63.72  mg  (6.37%)
  • Phosphorus: 47.37  mg  (4.74%)
  • Vitamin B2: 0.06  mg  (3.74%)
  • Vitamin B1: 0.05  mg  (3.66%)
  • Vitamin B6: 0.07  mg  (3.52%)
  • Zinc: 0.52  mg  (3.49%)
  • Vitamin B3: 0.65  mg  (3.27%)
  • Vitamin B5: 0.19  mg  (1.92%)
  • Selenium: 0.72  µg  (1.03%)

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