Beet ravioli With Herbed Filling (Raw) |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Use raw cheese instead of cashews if you like the real deal with dairy. Ingredients:
1/2 cup cashews, soaked in water for 30 minutes to 1 hour or 1/2 cup raw cheese, of your choice |
1/2 cup macadamia nuts or 1/2 cup raw cheese, of your choice |
1 tablespoon braggs liquid aminos or 1 tablespoon nama shoyu |
1 tablespoon lemon juice |
1 dates, pitted |
1/2 teaspoon dried herbs, of province |
1/4 teaspoon minced garlic |
1/4 cup water (omit if using real cheese.) |
1 1/4 cups fresh spinach |
3 fresh basil leaves |
1 -2 green onion |
2 beets, peeled and cut in 1/8 inch slices |
Directions:
1. Place the first set of ingredients in a food processor and blend until very smooth.
2. Clean out your processor and put the second set of ingredients inches
3. Pulse chop until they are finely minced, but not just a green mush.
4. Gently fold the greens into the filling mixture until well combined.
5. Spiral or mandolin-slice your beets to a very very thin width.
6. Spoon your filling onto one slice and top with a second.
7. Garnish as desired.
8. Serve immediately.
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