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!
Courtesy of Amrutha Lounge
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Cuisine
Italian
Meal
- lunches
- sides-light-meals-and-salads
Servings
05-Jun
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
Instructions
Beet Ravioli
- 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
- In a high speed blender, combine all the Ricotta ingredients and blend until you have the desired texture.
Pesto
- In a food processor, process all the pesto ingredients until you have the desired texture.
Assembly
- 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.
- To finish, drizzle the pesto over the ravioli.
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