Beet Raviolis

Knowing I can't have a certain type of food makes me crave it. I hardly ever eat pasta and NEVER crave it. So, naturally eating Paleo made me crave raviolis. On day 3 of the 30 day challenge. Sweet. I thought I'd try thinly slicing a big fat red beet to see if it would work and we all agreed it did the trick!

Ravioli not-pasta:

2 big red beets, sliced very thinly and evenly (did this with a sharp knife but a mandolin or cuisinart might make the job way easier). Steam for 5 minutes to soften. Set aside.

Filling:

3 zucchini, sliced

1/2 yellow onion, sliced

1 red bell pepper, chopped

3 cloves garlic

apx 1t olive oil

Toss all ingredients into a shallow baking dish and bake/roast uncovered at 350 until softened, stirring once. I think this took about 25 minutes. When it comes out put into a dish and stick blend slightly but leave some chunks behind for texture. 

Cook up 3 sausages with their skins removed (or dice up pre-cooked sausage). I used a lamb pesto raw sausage.  Mix cooked sausage with veggie mix. Allow mixture to cool and then add in 2 whisked whole eggs and any herbs desired. I added a handfull of fresh herbs conisting of rosemary, thyme, oregano, and Italian sage.

Place half the sliced beets on a cookie sheet or two lined with parchment paper. Spoon a tablespoon or more of mix on to it, top with other half of sliced beets and press each down slightly.

Cover with another sheet of parchment paper, bake at 350 for 25 minutes. Serve!

I thought about adding a pasta sauce but the flavors were so delicate that we agreed it would have been overwhelmed by sauce. They were juicy and yummy as is.

 

Beet Raviolis served with steamed broccoli and purslane.