Beetroot Ravioli
Beetroot Ravioli

Photo Credit

Kris Carr

This Recipe

  • Serves: 4
  • Start to Finish: Less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 373
  • 341mg Sodium
  • 5g Fiber
  • 29g Fat
  • 5g Saturated Fat
  • 12g Protein
  • 45mg Calcium
  • 4mg Iron

The earthy taste and slightly crunchy texture of marinated beetroot in these filled “noodles” blends well with the creamy cashew “cheese” filling, which is very similar to cream cheese in density, with an added burst of flavor from the fresh herbs.


  • For beets:
  • 2 tablespoons olive oil (or garlic-infused olive oil)
  • 1 lemon wedge
  • Sea salt
  • Freshly ground black pepper
  • 2 large beets, peeled and sliced into paper-thin rounds
  • For cashew cream:
  • 1 1/2 cups raw cashews, soaked for a few hours or overnight in water
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons finely diced chives
  • 1/4 cup finely minced parsley
  • 1 1/2 teaspoons finely minced shallots (or red onion)
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • For garnish:
  • Minced chives (optional)
  • Balsamic vinegar (optional)
  • Sea salt (optional)
  • Pepper (optional)



1. To prepare beets, combine olive oil, 1 squeeze lemon juice, and salt and pepper to taste in a bowl. Add sliced beets and marinate for at least 1 hour to overnight.
2. To prepare cashew cream cheese, puree soaked cashews with water and lemon juice in a blender until smooth. Pause often to scrape sides of blender and fold ingredients to ensure a creamy texture. Transfer mixture to a bowl and add nutritional yeast, onion powder, chives, parsley, shallots, salt, and pepper to taste, mixing thoroughly.
3. Lay half the beets on a flat surface. Using a spoon, scoop 1 tablespoon cashew cream cheese in the center of each beet slice (you can also use a pastry bag). Cover cheese with another sliced beet to complete ravioli. Garnish with chives, balsamic vinegar, sea salt, and pepper, if desired.

Recipe provided by Kris Carr, author of Crazy Sexy Kitchen: 150 Plant-Powered Recipes to Ignite a Mouthwatering Revolution. Reprinted with permission.

comments powered by Disqus