This beautiful lakeside cottage in Co Donegal is on the market for €250,000
This beautiful lakeside cottage in Co Donegal is on the market for €250,000

Sarah Finnan

Life as a night nurse: ‘Parents are beginning to realise this isn’t just a service for the wealthy’
Life as a night nurse: ‘Parents are beginning to realise this isn’t just a service...

IMAGE

Fancy a fixer-upper? Here are four cottages on the market for under €95,000
Fancy a fixer-upper? Here are four cottages on the market for under €95,000

Sarah Finnan

Festival fashion: Crocs, crochet and the unexpected rise of dryrobes
Festival fashion: Crocs, crochet and the unexpected rise of dryrobes

Sarah Finnan

Joe Alwyn’s voice in ‘Conversations with Friends’ is the new Connell’s chain
Joe Alwyn’s voice in ‘Conversations with Friends’ is the new Connell’s chain

Lauren Heskin

This charming wisteria-adorned cottage in Co Kerry is on the market for €239,000
This charming wisteria-adorned cottage in Co Kerry is on the market for €239,000

Sarah Finnan

How I found the one bikini I look forward to wearing
How I found the one bikini I look forward to wearing

IMAGE

This charming three-bedroom cottage in Donegal is on the market for €300,000
This charming three-bedroom cottage in Donegal is on the market for €300,000

Lauren Heskin

Dressing for your dream job interview, according to a fashion expert
Dressing for your dream job interview, according to a fashion expert

Marie Kelly

This sweet country cottage with a picket fence and private garden is on the market for €310,000
This sweet country cottage with a picket fence and private garden is on the market...

Sarah Finnan

Image / Editorial

What To Cook Tonight: Beetroot Ravioli


By Meg Walker
12th Apr 2016
What To Cook Tonight: Beetroot Ravioli

Eccie and Gini Newton’s Beetroot Ravioli

Ingredients
3-4 beetroot
150g soft raw goat’s cheese
25g raw almonds, blitzed so they form almond meal
zest of 1 unwaxed lemon
cold-pressed extra virgin olive oil
65g frozen petits pois, defrosted in lukewarm water
a handful of rocket leaves
5g aged parmesan (parmigiano reggiano), finely grated
sea salt and freshly ground black pepper

Method
This ravioli is so delicious and it is made without flour or eggs and doesn’t need cooking. You will need a mandoline to get the slices as fine as possible, otherwise they won’t shape around the filling. You’re looking for the beetroot to be so thin you can almost see through it. One problem we had at first became the dish’s saving grace: when we set the mandoline to its thinnest setting, it was very hard to get a whole slice; instead, we kept getting half slices where one side was incredibly thin and the other side was a little thicker. We laid the thin sides of two beetroot slices slightly over one another and created a much larger, slightly oblong round with a very thin middle. If you try to create the two ravioli ‘skins? in this way, you’ll have a lot more success at creating nice supple round ravioli.

Set the mandoline on its finest setting. Slice the beetroot as thinly as you can. The slices may be incomplete rounds, with one end thinner than the other, but that’s ok, as two thin ends can be joined to create a larger, more flexible circle of beetroot. In a bowl, combine the goat’s cheese, almond meal, lemon zest and a few drops of olive oil. Place one round of beetroot on a board, drop 2 tsp of the goat’s cheese mixture into the centre, lay a second round of beetroot over the goat’s cheese ball and press together. Repeat until you have 6-10 ravioli, then top with the peas, rocket, parmesan and drizzle with olive oil.

Raw cover front copy

Extracted from Raw is More by Eccie and Gini Newton (Kyle Books, approx €19), out now. Photography by Issy Croker.