Creamy Dill Beet Ravioli
serves 4 (approx 32-36 raviolis)
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
1-2 medium large beets
2 Tbs- 1/4 cup olive oil
2-3 cloves of garlic
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!