Vegan Beetroot Ravioli with Cashew Cream Filling is a visually stunning dish, with vibrant beetroot-infused pasta encasing a velvety cashew-based filling. The earthy sweetness of the beets perfectly complements the rich and creamy cashew cream, creating a luxurious and flavorful experience. This cruelty-free ravioli not only showcases the artistry of plant-based cuisine but also elevates traditional flavors in a decadent and visually appealing manner.
Ingredients:
For 3 servings⠀
- 240 g flour⠀
- 200 g fresh beetroot⠀
- 1 dl water⠀
- 1 tsp salt⠀
- 300 g cashew nuts (soaked for 4 hours)⠀
- 1 1/2 tbsp nutritional yeast⠀
- a splash of water⠀
- salt and pepper
Instructions:
- Steam the beetroot for 20 minutes. let cool down completely.⠀
- place the beetroot in a food processor and process until creamy. Add in flour, salt and (little by little) water and process until the dough sticks together. ⠀
- Cover the dough and let rest for 30 minutes.⠀
- For the filling, place cashew nuts, nutritional yeast, water and salt and pepper in a food-processor and process until perfectly creamy. cover and set aside.⠀
- Using a pasta machine roll out the dough until it’s about 2-3 Millimeters thick. ⠀
- Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.⠀
- Each raviolo is made of 2 circles; put 1 tsp full of cashew cream in the middle of a circle, moisten the edges of the dough with a pastry brush and cover with another circle. ⠀
- Press the edges with a fork so that it wont open while boiling.⠀
- Boil for 5 minutes and serve with a dash of olive oil and some cheeze.
