1 Large beet
1/2 – 1 tablespoon olive oil
1/4 – 1/2 teaspoon salt
Using a mandolin, slice beets very thin (about 1/16 inch or less). Make stacks and cut into 2-inch squares or circles using a ring cutter. The size doesn’t matter as much, as long as they are roughly the same. Arrange beet slices on parchment paper, sprinkle with salt, and drizzle with oil. You will need 2 slices to make 1 ravioli. Make sure you have at least 10-18 slices.
Cashew Cheese Filling:
1 1/2 cups cashews, soaked
2 tablespoons lemon juice
2 tablespoons water
1/2 teaspoon lemon zest
2 tablespoons nutritional yeast
1/2 teaspoon salt
1 green onion, minced
1 tablespoon fresh parsley, minced
In a food processor, combine the nuts, lemon juice, zest, yeast, and salt until mostly smooth. Transfer filling to a bowl and fold in minced onions, parsley and any additional herbs. Taste for seasoning and adjust as needed. The filling should have the consistency of a ricotta cheese.
1 1/2 yellow or orange bell peppers, seeds removed
1/4 cup pine nuts, soaked
1/2 tablespoon lemon juice
1/2 tablespoon olive oil
1/2 green onion, white part only
1/4 teaspoon salt
Blend all ingredients until smooth. Strain through a sieve and transfer to a squeeze plastic bottle and store in refrigerator.
1 tablespoon pistachios, chopped or shaved
fresh herbs or micro greens
Place a generous dollop of the filling on top of half of the beet slices. Sauce a plate with the pepper puree, using either a squeeze bottle or spoon. Pour some of the pepper puree over the beets and filling if desired. Top each ravioli with a beet slice, pressing down gently. Transfer the beet raviolis to the sauced plate. Garnish with pistachios, tarragon, or other fresh herbs, micro greens and freshly ground pepper if desired.