raw beet ravioli
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 …

Red Beet Ravioli
(serves 2)


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
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. 
  • 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.

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