Beet Ravioli with Herb Cheese Filling

This was deelish!! I love beets! I found this dish sweet, crunchy and savory! YUM! The herb cheese filling will make a fabulous dip as well. I know this dish will be a super crowd pleaser.

herbed cheeze

Beet Ravioli with Herb Cheese Filling
Adapted from http://www.therawtable.com/

1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water

1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion

Peeled beets for the outer layer

  1. Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
  2. Spiral or mandolin-slice your beets to a very very thin width.
  3. Spoon your “cheese” filling onto one slice and top with a second.
  4. Serve and Enjoy ­čÖé

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