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Raw Beet Ravioli

Earthy raw beets and mushroom pate combine for an easy, elegant appetizer.


1 C walnuts, toasted

1/4 C olive oil

1/2 C Ready-Set-Serve Diced Yellow Onions

1 C Markon First Crop White Mushrooms, chopped

1 C Markon First Crop Portabella Mushrooms, chopped

1/4 C Markon First Crop Basil, chopped

1/4 C Ready-Set-Serve Peeled Garlic, roasted

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 large red beets, peeled and shaved into rounds


Add walnuts and two tablespoons oil to food processor and blend until smooth.

Heat remaining two tablespoons oil in saute pan. When hot, add onions, mushrooms, basil, garlic, salt, and pepper. Cook until browned.

Add mushroom mixture to walnut puree. Blend until smooth.

Scoop pate onto shaved beet round and fold in half. Alternately, place pate between two beet rounds.

Garnish with basil and serve.