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)
Recipe Directions
- 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.
- 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.
- 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.
