Raw Beet Ravioli Recipe

Raw Beet Ravioli
From the Kitchen at Bloom Cafe

Try this creative twist on Ravioli that incorporates cashew cheese and parsley pesto! Great for lunch, dinner or a healthy and satisfying snack.

Cashew Cheese:
3 cups cashews, soaked for 2 hours 1/4 cup lemon juice
1/4 cup nutritional yeast
1 teaspoon salt
2 green onions, minced (white and some green parts) 2 tablespoons tarragon

Drain cashews, place in food processor with lemon juice, yeast and salt and blend until smooth. Add green onions and tarragon and blend a little more to mix.

Parsley Pesto:
4 cups parsley
1/2 cup or more olive oil 1/4 cup nuts, your choice 1/2 teaspoon salt
Pepper to taste

Place all pesto ingredients in food processor and blend.

Slice beets very thinly on mandolin (red or candy stripe look best). Rub with olive oil and lemon juice to soften. To assemble, place some beet slices on plates or a platter, adding about 1 tablespoon of cashew cheese on each slice. Cover with another beet slice, top with a bit of parsley pesto.

Bloom Cafe offers a delicious, creative menu of sandwiches, salads and daily specials to satisfy your taste buds. We use locally sourced produce when possible and prepare everything from scratch, including the sweets. Gluten free, vegetarian and meat-lover options. Located adjacent to Albertson’s. Open for breakfast and lunch 7:30AM to 2:30PM every day. Facebook.com/BloomYourTastebuds.


Please enter your comment!
Please enter your name here