• Creamy Dill Beet Rawvioli

    by  • February 16, 2013 • classes, community, entrees, Holidays, recipes • 0 Comments

    Creamy Dill Beet Ravioli
    serves 4 (approx 32-36 raviolis)
    ravioli filling:
    1 cup cashews, soaked 1-2 hours
    1 Tbs nutritional yeast -optional
    1 Tbs lemon juice
    ¼ cup fresh dill or 2 Tbs dried dill
    3/4 tsp sea salt
    1/2-3/4 cup of water

    raviolis:

    1-2 medium large beets
    2 Tbs- 1/4 cup olive oil
    2-3 cloves of garlic

    garnish:

    fresh dill

    pea shoots- optional

    Ravioli filling: Place all filling ingredients in a high speed blender & blend until smooth & creamy. Place mixture in a bowl & set aside.

    Beet Rawviolis:  Wash your beets & trim of tops & bottoms. You can leave your beets as they are or you can square them (or heart shape them), by slicing a little off each side to shape them into a square. Set your mandolin to a very thin setting (1/16″) & slice away. You will need 60-64 beet slices. Save leftover beet pieces for a salad or the juicer.

    Assembly:  Get out 4 plates. Drizzle 1 Tbs of olive oil onto each plate & then mince a little garlic onto each plate. With a spoon, mix olive oil & garlic together. Place 8 beets slices on each plate. Spoon a little ravioli filling onto the center of each beet piece & then place another beet piece on top to seal it. Repeat until done.  Be sure to leave 1-2 Tbs of rawvioli filling in the bowl & mix in 2-3 Tbs of water with it. Mix well & then drizzle mixture on top of raviolis & then sprinkle a little fresh dill & pea shoots on top to garnish. Serve & eat up! RAWLISH!

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