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Recipe Ingredients

  • 1 (24 oz.) bag frozen mini cheese ravioli; cooked according to package instructions
  • 6 medium fresh beets; washed, leaf stems trimmed to 2 inches, roots intact
  • 2 tablespoons extra virgin olive oil
  • 4 medium shallots, peeled and minced
  • 2 large cloves garlic, peeled and minced
  • 1 medium fresh lemon, juiced
  • 8 oz. goat cheese crumbles (reserve 2 tablespoons as optional garnish)
  • 2 teaspoons jarred premium roasted chicken bouillon base, dissolved in 3/4 cup warm water
  • 6 sprigs (or to taste) fresh thyme, leaves separated and stems discarded
  • 2 tablespoons sour cream, or more to achieve desired pink color
  • 3 oz. roasted, salted and shelled pistachios; chopped (optional garnish)

Nutrition Info (Per Serving)

    Servings 6Calories per Serving 435Total Fat 20gSaturated fat 10gTrans fat 0gSodium 690mgTotal Carbohydrate 50gTotal Sugars 10gProtein 16g

Recipe Directions

  1. In a medium saucepan, fully cover beet roots with water and bring to a boil. Reduce heat to medium and simmer for 90 minutes or until softened. Drain and cool. Slip skins and stems away from each whole beet and discard. Add whole beets to a blender and set aside.
  2. In a medium skillet, heat oil over medium heat. Add shallots; sauté and toss gently until translucent and just beginning to brown. Add lemon juice and thyme leaves; toss until fragrant. Add cheese and dissolved bouillon. Cook until bubbly; remove from heat. Transfer mixture to the blender; process until smooth.
  3. Transfer processed sauce to a saucepan. Heat thoroughly. Stir in sour cream. Pour warm pink sauce over freshly prepared ravioli. Garnish, with reserved cheese crumbles, pistachios and thyme leaves. Serve immediately.

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