All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

Guest Chef Recipe

Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto
Courtesy of Amrutha Lounge
2 spoon difficulty rating

Serves: 5-6

Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

This is a very fancy dish that will impress at any dinner party and at the same time it’s super simple to make so you could have it for an everyday lunch too... win win! 

Ingredients: 

Beet Ravioli

  • 2 large beets, sliced thinly on a mandolin
  • 2 tbsp of salt (will be washed off afterwards)

Cashew Ricotta

  • 185g/1½ cups of cashews, soaked for minimum of 2 hours
  • 125ml/½ cup of water
  • 4 cloves garlic, chopped very finely
  • 1 tbsp nutritional yeast
  • 1 tbsp of mixed, Italian herbs
  • Juice of 1 lemon
  • Salt, to taste

Pistachio ’n' Mint Pesto

  • Large handful of mint leaves
  • ½ cup of pistachios
  • ¼ cup of cold-pressed olive oil
  • 2 cloves of garlic
  • ¼ of a lime, juice from
  • ½ tsp black pepper, freshly ground
  • Salt, to taste

Method: 

Beet Ravioli 

  1. Take the Beet slices and rub the salt onto both sides. Then allow the slices to sit in a bowl while you prepare the other parts of the dish. The beetroot will become soft within 10-15 minutes.

Cashew Ricotta

  1. In a high speed blender, combine all the Ricotta ingredients and blend until you have the desired texture.

Pesto

  1. In a food processor, process all the pesto ingredients until you have the desired texture.

Assembly

  1. Wash all of the salt off the beetroot slices. To create the ravioli, place a beet slice on a plate and then put a teaspoon of the ricotta onto it. Place another beet slice over the top and press down the edges.
  2. To finish, drizzle the pesto over the ravioli.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon

Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon

This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast

The Ultimate Christmas Roast

This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks

Baked Cauliflower Steaks

These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini

Cashew Cream & Beetroot Crostini

These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)

Domoda (Gambian Peanut Stew)

One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu

Bao Buns with Sticky Tofu

This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry

Thai Rendang Curry

This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »
Smoky Vegan Cassoulet

Smoky Vegan Cassoulet

Cassoulet is a traditional white bean dish originating in the south of France. To add substance to this vegan version...See recipe »
Lavender Panna Cotta with Caramelised Cinnamon Figs

Lavender Panna Cotta with Caramelised Cinnamon Figs

When we designed our vegan chalet menu , we wanted a blend of simple, plant-based meals and a few versions...See recipe »
Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

These pancakes have been described as 'heavenly'... fluffy, sweet and moist... thick American-style... what better way to enjoy your left...See recipe »
Pumpkin & Chickpea Burgers

Pumpkin & Chickpea Burgers

What a tasty, healthy way to use up that left over pumpkin. These burgers are fun to make, very easy...See recipe »
Roast Pumpkin Salad with Tahini Dressing

Roast Pumpkin Salad with Tahini Dressing

This salad is so addictive... we challenge you not to eat the whole thing in one sitting! The sweet pumpkin...See recipe »
Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

This is a very fancy dish that will impress at any dinner party and at the same time it’s super...See recipe »
Crispy Sesame-Coated Baked Tofu

Crispy Sesame-Coated Baked Tofu

This recipe is everything you want in a tofu dish - it's quick and easy, really healthy, crispy on the...See recipe »