Gluten Free Beet Ravioli With Roasted Pepper Sauce



    • 2 golden beets
    • 1 tablespoon extra virgin olive oil
    • 1/2 cup lemon juice (juice of 4 lemons)
    • 1/2 teaspoon salt

    (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

    (Yield: 1/2 cup)

    • Handful fresh basil leaves
    • Handful fresh arugula
    • 1/2 cup extra virgin olive oil


    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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