|For the ravioli and filling|
|2 ½ oz|
|1 large||(9 oz)|
|1 ½ tbsp|
|For the sauce|
|1 ¾ oz|
Prep for the filling
Soak the macademia nuts 2-3 hours and the dried porcini mushrooms for about 30 minutes.
For the ravioli
Peel the red beet well, making sure to remove all of the hard spots. Use a vegetable slicer to cut into slices that are as thin as possible. Let the slices rest for about 10 minutes as this makes them easier to shape.
It’s a good idea to wear disposable gloves when peeling the red beet since this vegetable can stain your hands.
In place of a V-slicer, you can also use other types of vegetable slicers.
For the filling
Combine 1½ tbsp water and ½ tsp sea salt to make a brine.
The author recommends that you use high-quality noncarbonated water. However, you can also use tap water as we have listed in our recipe.
Let the macademia nuts and dried porcini mushrooms drain and blend them with the remaining ingredients in a blender until the mixture is smooth.
Spoon ½ tsp of the filling onto the middle of a red beet slice, making sure to leave the edge around the filling free. Fold the slice together and use your fingers to form a pocket. Cut the finished ravioli in half and arrange on plates.
For the sauce
Blend all of the ingredients in a blender on the highest setting until the mixture is smooth.
The original recipe for 2 servings calls for a 2 cm piece of leek. This is equal to about 20 grams.
Garnish the sauce with basil and serve with the Ravioli Wedges with Porcini Mushroom Filling.
Raw ingredients: Some of the ingredients called for in this recipe, such as almond butter, nutritional yeast flakes, and dried porcini mushrooms, are available raw as long as the manufacturere used lower temperatures in the production process. You can often find raw almond butter at health stores. Nutritional yeast flakes, however, are normally not raw, since the yeast is deactivated by using high heat (heat deactivation).
Avoid staining: Since red beets can leave tough stains, it is best to wear disposable gloves.
Substitutions for basil: As a substitute for basil, you can use parsley or thyme for the garnish.
Fresh mushrooms: If available, you can use fresh porcini mushrooms instead of dried ones. However, if you want the same flavor, you will need four times as many fresh mushrooms since porcini mushrooms consist of up to 80% water.