Beet ravioli with basil ricotta

A fresh, nutritious and, to be honest, so delicious recipe that it fills you up like you're eating real raviolis, but without leaving you feeling heavy afterwards.

It will captivate even the most skeptical! You can watch the following video to inspire you to make the recipe. I hope you enjoy it!


Serves 4 people


For the ravioli:

  • 2 beets

For the basil ricotta

  • 1 cup raw, soaked macadamias or cashews

  • 1 clove of garlic

  • 1 tablespoon nutritional yeast

  • 2 tablespoons of olive oil

  • 1 lemon (juice)

  • 1/4 cup fresh basil


  1. Start by making the ravioli. 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 they don't dry out while you make the ricotta.

  2. To make the basil ricotta, put all the ingredients in the bowl of the food processor. Whisk until you get a creamy paste. Season to taste with salt.

  3. Place a slice of beet on a plate or tray lined with baking paper and top with a spoonful of the basil filling. Finish with a new slice of beet; if desired, press around the filling with your fingers to create a closed ravioli. Otherwise, you can serve like this. Repeat the process until you have used all the beet slices and all the filling.

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