Ravioli Beetroot & Ricotta Cheese by Chef Georges Mansour, Kempinski Summerland Hotel&Resort

RAVIOLI BEETROOT & RICOTTA CHEESE

BY CHEF GEORGES MANSOUR
KEMPINSKI SUMMERLAND HOTEL & RESORT
Serves 1 | Preparation time 20 mins
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INGREDIENTS
  • 90g beetroot slices
  • 50g ricotta cheese
  • 4g basil
  • 70g local baby rocca
  • 35g shaved padano cheese
  • 12g roasted sunflower seeds
  • 45g balsamic dressing
PREPARATION
  1. After poaching the beetroot for 3h, peel it and place it in iced water to preserve its freshness and maintain its color.
  2. Cut it into 3mm slices.
  3. On one slice, place the ricotta cheese mixed with basil then cover it with the second slice. With a round cylinder of 5cm, cut it into ravioli shaped slices.
  4. Place 5 pieces in a plate.
  5. Season the baby rocca with balsamic dressing and add it in the middle of the plate topped with shaved padano and roasted sunflower seeds.
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