Beet Ravioli Recipe with Cashew Cheese, Wilted Spinach and Rocket Sauce
2013
This raw ravioli recipe was a big hit at our home and everyone loved it. The ravioli is made from thin slices of beets and stuffed with a flavorful cashew cheese and wilted spinach. The rocket sauce, made from arugula, aka rocket leaves, and pine nuts complimented the ravioli wonderfully. It is as delicious as it is is beautiful and quite easy to make as well. Great for company!
Beet Ravioli Recipe with Cashew Cheese and Wilted Spinach
Ingredients
1 large Beet
1 cup (approx.) Cashew Pine Nut Cheese (see recipe below)
2 cups Spinach, packed
2 Tbsp Olive oil
1 Tbsp Lemon juice
Rocket Sauce to serve with ravioli (see recipe below)
Directions
Slice beet very thinly with a knife or mandolin. They need to be very thin, thin enough to fold over without breaking. Put the beet slices in a bowl with one tablespoon each of olive oil and lemon juice. Coat slices by separating and moving around in the liquid and then let sit to marinate.
Making the wilted spinach:
Mix the spinach leaves with one tablespoon of olive oil to coat them and spread out on a teflex sheet and set in the dehydrator. Dehydrated at 115 degrees for 45 minutes to an hour to soften and wilt leaves.
Making the ravioli:
Take a beet slice and spoon a tablespoon, or a couple teaspoons depending on size of beet slice, of cashew cheese onto one side. On top of the cheese place a few wilted spinach leaves and fold over the upper beet slice to make your ravioli and set aside. Continue in this manner making up a dozen or more beet slices. Plan on 5 to 6 raviolis per serving.
To plate:
Spread out some of the rocket sauce onto a plate. I used about a quarter cup per serving. Lay a few arugula, or rocket, leaves on plate and arrange six raviolis on top. Add a few more leaves for garnish if desired.
Cashew Pine Nut Cheese Recipe
Ingredients
1 cup Cashews
½ cup Pine Nuts
3 Tbsp Nutritional Yeast
3 Tbsp Lemon juice
1 tsp Onion powder
1/ tsp Garlic powder
Directions
Process all ingredients together in a food processor until smooth and creamy.
Rocket Sauce
Ingredients
1 heaping packed cup of Arugula, aka Rocket leaves
¼ cup Pine Nuts
3 Tbsp Almond Milk
¼ tsp Salt
¼ tsp Black pepper
1/8 tsp Nutmeg
Directions
Blend all ingredients together in a blender until smooth. This will make over a half cup of sauce, which is more than enough for 2 servings. Make more for extra servings.
Photo descriptions for the Beet Ravioli Recipe
Get out your beet, lemon and olive oil.
Peel and slice beets very thinly. A mandolin or thin slicing blade on slicer or food processor would be ideal, but I cut my slices by hand with a knife. The ceramic knives stay very sharp and that helped. Check out ceramic knives on my Resource page; they’re awesome!
Squeeze lemon juice and drizzle it and olive oil over sliced beets in a bowl. Move around the slices to cover them on each side with marinade mixture.
Make the wilted spinach. Rub a tablespoon of oil into the leaves and spread out leaves on a teflex sheet and then place in dehydrator.
Dehydrate leaves for 45 minutes to an hour to soften and wilt leaves.
While spinach is in dehydrator make the cashew cheese. These are the ingredients.
Put all of the ingredients in the food processor.
Process until smooth.
To make the ravioli take a slice of beet and place a spoonful of cashew cheese on one side and top with a couple wilted spinach leaves. Then fold over upper half of beet to close and set aside on a plate.
Make the rocket sauce. Here are the ingredients for it.
Place all of the sauce ingredients in a blender.
Blend until pureed.
Pour the sauce on the bottom of each plate. there is enough for 2 servings, for more multiply the recipe and make more.
If there is extra left put into a bowl to serve on the side.
Place arugula (rocket) leaves and ravioli on plate on top of the Rocket Sauce and serve.
Enjoy!
With love, Robin
