Raw Vegan Beet & Sweet Potato Ravioli

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


Fig balsamic vinegar

Fresh herbs


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