Raviolis de Beetroba with ricotta de basil

A fresh, nutritious recipe and, to be honest, so delicious that it fills as if we were eating raviolis seriously, but without heavy later.

It will captivate even the most skeptical! You can see the video that follows to inspire you to make the recipe. I hope you enjoy!


Serves 4 people


For the Raviolis:

  • 2 Beetrabas

For the ricotta de basil

  • 1 cup of macadamias or slashing casks

  • 1 clove of garlic

  • 1 tablespoon of nutritional yeast

  • 2 tablespoons of olive oil

  • 1 lemon (juice)

  • 1/4 cup of fresh basil


  1. Start by doing the raviolis. Cut the beets into very thin slices using a mandoline or a very sharp knife. Arrange these slices on a plate or pyrex and drizzle with the olive oil so as not to dry while ricotta.

  2. To do the basil ricotta, put all ingredients in the bowl of the robot. Beat until you get a creamy paste. Season to taste with salt.

  3. Put a slice of beet on a plate or board lined with parchment paper and cover with a spoonful of basil stuffing. Shot with a new slice of beet; If desired, press with your fingers around the filling to create a closed ravioli. Otherwise, it can serve it that way. Repeat the process until you use all the beet slices and all the filling.

  4. To serve, drizzle with more basil oil and accompany with a salad.