A fresh, nutritious and, to be honest, delicious recipe that fills you up as if you were eating real ravioli, but without leaving you feeling heavy afterwards.
It will captivate even the most skeptical! You can watch the video below to inspire you to make the recipe. I hope you enjoy!
Ingredients
Serves 4 people
For the ravioli:
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2 beets
For the basil ricotta
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1 cup raw and soaked macadamias or cashews
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1 clove of garlic
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1 tablespoon 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. Cut the beets into very thin slices using a mandoline or a very sharp knife. Place these slices on a plate or pyrex dish and drizzle with olive oil, so they don't dry out while you make the ricotta.
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To make the basil ricotta, place all the ingredients in the food processor bowl. Blend until you obtain a creamy paste. Season to taste with salt.
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Place a slice of beetroot on a plate or tray lined with parchment paper and cover with a spoonful of the basil filling. Finish with a new slice of beetroot; if desired, press your fingers around the filling to create a closed ravioli. Otherwise, you can use it like this. Repeat the process until you use all the beet slices and all the filling.
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To serve, drizzle with more basil oil and accompany with a salad.
