Sometimes I’m skeptical of beets. I’m not sure why, they’ve never failed me. But beware, these are ADDICTIVE and sans carbo-overloading guilt trips …
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Red Beet Ravioli
(serves 2)
Ingredients
For the shell:
- 1-2 large beets, sliced on thin blade on mandolin
- 3-4 tablespoons oil (I used Walnut here)
- juice from 1/2 a lemon
- 1 teaspoon sea salt
For the ricotta cheese:
- 1 cup macadamia nuts (or pine nuts)
- 1 clove of garlic
- 1 tablespoon nutritional yeast
- juice from 1/2 a lemon
- 1 tablespoon miso paste
- 1 green onion, chopped
- 1 teaspoon seat salt
- 2 tablespoons fresh oregano, chopped
- 1-2 tablespoons coconut water (or regular water) if needed
For the green pesto drizzle:
- 1/4 cup olive oil
- 1 bunch basil (2 cups?)
- 1/4 cup pine nuts
- 1 clove of garlic
Instructions
For the shell:
- Mix the slices with the rest of the ingredients and let marinate in a bowl while you work on the remaining components.
For the ricotta cheese:
- In a food processor or high speed blender mix everything except the oregano until fully processed.
- The cheese should be soft but somewhat chunky, much like regular ricotta. (Or not. Who cares, it’s still delicious!)
- Put mixture into bowl and fold in chopped oregano.
For the green pesto drizzle:
- Place basil, pine nuts and garlic in food process and process until chunky.
- Then, while the processor is running, slowly add the oil until everything is creamy and saucy.
Assembly
- Put one slice of beet down on your plate.
- Put a dollop of cheese in the middle.
- Place another slice on top.
- Drizzle some pesto over the top.
- Voila! The best ravioli to come out of your kitchen, to date!
I had one ravioli the first night I made it because I wasn’t too hungry and it filled me up. The next day I couldn’t contain myself and I had FOUR … but I was bouncing with energy for HOURS afterward. So filling but not in the unbutton-your-pants way. I die.
Also … this was non-vegan approved by a self-proclaimed manly man! It’s divine.
YUM
