Raw. Vegan. Beet Ravioli with Macadamia "Cheese" Filling + Shaved Fennel Arugula Salad (RAW)

So I finally made this dish for my Valentine last night... Beet RaWvioli! A little late since we were not home for the special day. This is a raw dish, which is wonderfully light yet satisfying with the nutty "cheese" filling and the rich pesto sauce. Using the candy cane beets added a perfect Valentine twist! If you were to use golden beets and cut them square, they'd look a lot more like ravioli. There are lots of raw beet ravioli recipes roaming the web. I had never heard of them until recently!

The one thing that you will need if you undertake this recipe is a good mandolin. I have a really flimsy one and it was not easy to slice those hard beet roots, especially as thin as I wanted, which I never managed. But it eventually worked with lots of trial and error...

You'll want 4-5 beets about 4 inches in diameter. Be prepared to lose some in the slicing process. I just cut up the ones that didn't turn out well and cooked them.

After you've sliced the beets, use a cookie cutter if you want for a special shape, or just stack them and cut them into squares. Then make a marinade of the juice of 1/2 lemon, 1/2 tsp low-salt soy sauce, like Bragg's Liquid Aminos, and 2 TBS olive oil and soak them for about 2 hours. Note: Save the marinade as you will use it later.

    ~ for the "cheese" filling

  • 1 cup raw macadamia nuts, soaked for 4-5 hours, then rinsed well
  • 1 clove garlic
  • 3 TBS water
  • 2 large basil leaves
  • 1 medjool date
  • 2 tsp nutritional yeast

  1. Place all ingredients in food processor and pulse until smooth but still a bit grainy; you want a consistency similar to ricotta cheese. Add a little more water if needed.
  2. Note: When you assemble the rawviolis, wipe any excess marinade from the beet slices. Otherwise the filling will slide out very easily!

    ~ for the creamy pesto sauce 

  • 1/2 cup raw cashews
  • 1 cup water
  • bunch of fresh basil, thick stems removed
  • few handfuls fresh spinach
  • 1/2 tsp garlic powder

  1. Place cashews in high powered blender and add enough water just to cover.
  2. Blend until smooth.
  3. Add remaining ingredients and blend again until smooth.
  4. Add a little more water if needed. The spinach will really make this sauce smooth and thick.

    ~ for the salad

  • 1 large fennel bulb
  • 2 cups baby arugula
  • Remaining marinade from your beets

  1. Using your mandolin, slice the fennel bulb as thinly as possible.
  2. Toss with the arugula and leftover marinade.

Serves two Valentines 

Healthy trails,

Previous Post Next Post