A fresh, nutritious recipe that, to be honest, is so delicious it fills you up as if you were eating real ravioli, but without leaving you feeling heavy afterwards.
You'll captivate even the most skeptical! You can watch the following video for inspiration to make the recipe. I hope you enjoy it!
Ingredients
Serves 4 people
For the ravioli:
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2 beets
For basil ricotta
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1 cup of raw, soaked macadamia nuts or cashews
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1 clove of garlic
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1 tablespoon of nutritional yeast
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2 tablespoons of olive oil
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1 lemon (juice)
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1/4 cup fresh basil
Preparation
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Start by making the ravioli. Slice the beets very thinly using a mandoline or a very sharp knife. Arrange these slices on a plate or Pyrex dish and drizzle with olive oil to prevent them from drying out while you make the ricotta.
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To make basil ricotta, place all ingredients in the food processor bowl. Blend until smooth and creamy. Season with salt to taste.
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Place a slice of beetroot on a plate or baking sheet lined with parchment paper and top with a spoonful of the basil filling. Add another slice of beetroot; if desired, press around the filling with your fingers to create a closed ravioli. Otherwise, serve as is. Repeat the process until all the beetroot slices and filling are used.
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To serve, drizzle with more basil-infused olive oil and serve with a salad.