Ingredients
Ravioli:
- 2 golden beets
- 1 tablespoon extra virgin olive oil
- 1/2 cup lemon juice (juice of 4 lemons)
- 1/2 teaspoon salt
Filling:
(Yield: 1 1/4 cups)
- 1 cup macadamia nuts
- 1/4 cup pine nuts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- A few turns fresh ground pepper
- 3 tablespoons nutritional yeast
- 3 tablespoons water (if necessary)
Roasted red pepper and basil sauce:
(Yield: 1 1/4 cupa)
- 1 large fresh tomato
- 3/4 cup roasted red peppers
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 2 sprigs fresh oregano, chopped
- 5 leaves fresh basil, chopped
Drizzle:
(Yield: 1/2 cup)
- Handful fresh basil leaves
- Handful fresh arugula
- 1/2 cup extra virgin olive oil
Directions
To Make the Ravioli:
Peel beets and slice them very thin on a mandolin. Place sliced beets in a large bowl or baking pan and marinate in salt, olive oil, and lemon juice about 30 minutes to 1 hour, or until softened.
To Make the Filling:
Soak nuts in water, covered, overnight. Drain and put in food processor with the rest of the ingredients and grind to a “cheese.” If it’s too thick, add water 1 tablespoon at a time until mixture moves easily and looks a little thicker than ricotta cheese.
To Make the Sauce:
Coarsely chop pepper and tomato, place in bowl and mix with remaining ingredients.
To Make the Drizzle:
Place in food processor and process until herbs are well chopped. This “oil” can be chunky with the herbs left in, or strained to just get a green oil for drizzling.
Assemble raviolis using beet slices and filling. Press edges of beet slices together to seal. Arrange them on a serving platter or on plates with sauce spooned over them.
Finish with some of the herb drizzle.
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