Red Beet Ravioli
(serves 2)
Ingredients
- 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
- Mix the slices with the rest of the ingredients and let marinate in a bowl while you work on the remaining components.
- 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.
- 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.
- 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!