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Beetroot Ravioli

Beetroot Ravioli


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 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.

Nutrition Information

Per serving: 373 kcal cal., 29 g fat (5 g sat. fat), 341 mg sodium, 5 g fiber, 12 g pro., 45 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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