Raw Vegan Beet and Sweet Potato Ravioli
Eat Heal Glow
Ingredients for Ravioli:
1 large sweet potato
zest and juice of ½ orange
dash of cumin
Salt and pepper
2 tablespoons olive oil
2 large beets
2 lemons juice and zest
2 tablespoons olive oil
Salt and Pepper
Cheese for Beets:
2 cups pine nuts or cashews soaked
½ cup EVOO
Zest and juice of 1 lemon
2 tablespoons nutritional yeast
Himalayan sea salt of braggs aminos to taste
Freshly ground black pepper
Drops of water as needed
Cheese for Sweet Potato:
1 cup walnuts or pecans soaked over night
freshly ground nutmeg
pinch of cumin
1 teaspoon Braggs aminos
1 date
pinch of cinnamon
zest and juice of ½ orange
2 tablespoons nutritional yeast
¼ cup EVOO
Drops of water as needed
Herbed Cream Sauce:
¼ cup fresh herbs of choice (rosemary, thyme, oregano, parsley, basil)
Juice and zest of ½ lemon
Water as needed
Sea salt and pepper
1 clove minced garlic
Garnish:
Fig balsamic vinegar
Fresh herbs
Preparation:
Slice beets and sweet potato very thin with a mandolin. Marinate over night with the citrus olive oil mix in separate ziplock bags.
For the Cheese:
Mix the cheese sauces separately in a food processor until thick and creamy. Store at room temperature until ready to fill pasta.
For the Creamy Herb Sauce:
Mix all ingredients in a high-speed blender
To Assemble:
Spread a little of the chees mixture between beets and sweet potatoes. You may pile as high as you like.
Place the Ravioli on a little of the Herb Sauce on a small plate. Garnish with a little balsamic glaze and fresh herbs. Serve at room temperature. Enjoy! XO
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