Beetroot Ravioli With Cashew Cream Cheese
Yield: 4 to 6 servings
Active Time: 30 minutes
Total Time: 24 hours and 30 minutes
For the cashew cream cheese
2 cups cashews, soaked for a few hours or overnight in water, to soften
½ cup water
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1 tablespoon onion powder
1 ½ tablespoons finely diced chives
¼ cup finely minced parsley
1 ½ tablespoons finely minced shallots or red onion
½ teaspoon sea salt
Freshly ground black pepper, to taste
For the beetroot ravioli
2 large beets, peeled and sliced into paper-thin rounds
1 cup cashew cream cheese
Blend the soaked cashews with water and lemon juice in high-speed blender, until smooth. Pause often to scrape sides of blender and fold ingredients to ensure a creamy texture. Transfer the mixture to a bowl and add the nutritional yeast, onion powder, chives, parsley, shallots, salt, and pepper, mixing thoroughly.
Combine olive oil, squeeze of lemon, salt, and pepper in a bowl. Add sliced beets and marinate for at least 1 hour to overnight.
Lay half of the sliced, marinated beets on a flat surface (these are the bottom of your ravioli). Using a spoon, scoop one tablespoon of the cashew cream cheese in the center of each beet slice (you could also use a pastry bag). Cover the cheese with another sliced beet to complete the ravioli.
Prepare asparagus salad
Shave the asparagus into long, thin pieces using a vegetable peeler. Combine the asparagus, toasted pumpkin-seed oil, squeeze of lemon, and a sprinkling of salt and pepper in a bowl, and gently toss to mix ingredients well. Do this just before serving, to ensure you keep the crispness of the veggies.
Place 6 to 8 ravioli on each plate. Arrange a handful of shaved and dressed asparagus salad on top of the ravioli. Garnish with minced chives, a drizzle of aged balsamic vinegar, cracked pepper, and a pinch of sea salt, if using.