Ruby Ravioli: Raw or Baked Beet Ravioli with Light Cashew Cauliflower Ricotta

These beautiful beet raviolis are like a plant-base painters pallet you can eat. They're wonderful to serve as an appetizer tray if your hosting, dinner, or anytime snack. You can eat these totally raw by skipping the cooking step (just be sure you slice the beets extra thin), or you can bake lightly if you enjoy a softer ravioli. 

Raw or Cooked Beet Ravioli with Light Cashew Cauliflower Ricotta 

by Sarah Farsh May 22, 2020

• yellow, orange or red beets, sliced very thin

Light Cashew Cauliflower Ricotta 

• 1/2 cup raw cashews, soaked/rinsed/drained
• 1 bag frozen cauliflower rice (or fresh is fine)
• 2 tbsp nutritional yeast
• 1 tbsp rice vinegar
• 1 tsp kosher salt
• 1 handful fresh parsley
• fresh cracked black pepper

In VitaMix or food processor, pulse all but the cauliflower rice ingredients together from the light cashew cauliflower ricotta ingredients list. Add cauliflower rice and stir into rushed cashew nuts for hearty texture. Scoop one spoon of ricotta between 2 slices of beets and smash together to make 1 ravioli, and continue to desired amount of raviolis. If you'd like to warm up or bake, place on cookie sheet and bake in oven at 350 for 25-45min or until desired cooking amount. I cooked this batch for 35min which is why they got a little crispy on the edges.