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RAVIOLI BEETROOT & RICOTTA CHEESE
BY CHEF GEORGES MANSOUR
KEMPINSKI SUMMERLAND HOTEL & RESORT
Serves 1 | Preparation time 20 mins
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 |
- After poaching the beetroot for 3h, peel it and place it in iced water to preserve its freshness and maintain its color.
- Cut it into 3mm slices.
- 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.
- Place 5 pieces in a plate.
- 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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