Raw Beet Ravioli with Vegan Cashew Cheese
The first time I made raw beet ravioli was a handful of years ago, after enjoying one of the best meals of my life at a raw vegan restaurant in NYC. Sadly, that restaurant is no longer in business, but the experience of eating there opened my mind to an entirely new way to enjoy food—no oven, no stovetop, just really awesome ingredients prepared in satisfying flavor combinations.
Raw food sometimes gets a bad rap because it can be time-intensive and require a lot of (expensive) specialty ingredients. That’s not at all how I do raw food. Five years ago? Yes, I gave complicated a go. Today? Heck no! I am all about easy meals with minimal prep work. We recently adopted a chihuahua puppy from our local shelter (his name is Mousse!) and with his spunky personality and tiny, get-into-everything size, he’s keeping us all on our toes when he’s not literally biting them. I love that puppy energy so much and few things are better than a sleepy fur-baby curled up on your chest, but we’re in that phase where getting even the most basic of things done feels deserving of a gold star…or at least a glass of wine.
For today’s raw beet ravioli, we’re excited to be collaborating with Beaujolais wines, especially because the timing could not be better. Having a small glass of wine with dinner is one of the ways Aaron and I have been unwinding from the craziness of our days, and it makes even the simplest of meals feel a little more special.
If you’re not yet familiar with Beaujolais French wines, you’re in for a treat. They come in red, white, and rosé, they’re high quality without being elitist, and they pair well with a large variety of foods. We’ve been loving this Moulin-à-Vent, Domaine des Rosiers, 2015, which is full-bodied and complex with hints of spice and ripe fruit. Normally, I’m not one for big reds (that’s Aaron’s jam), but this particular wine has just the right amount of floral and fruity, and it goes so well with the sweet earthiness of the beets and the creamy tang of the cashew cheese.
To help balance the power of the wine and really go all in on the Fall flavors, I topped the ravioli with some diced apple, chopped walnuts, and a sprinkle of freshly torn sage. It makes for an even more beautiful presentation and the most wonderful mix of fresh and hearty—perfect for those still-warm, but slightly crisp Fall nights.
THE GIVEAWAY:
Beaujolais Wines is generously giving away a beautiful wine picnic set valued at $119!
Thank you to Beaujolais wines for sponsoring this post! We love their easy-drinking, food-friendly wines!
Raw Beet Ravioli with Vegan Cashew Cheese
Raw Beet Ravioli with Vegan Cashew Cheese
Serves: 4
Prep Time: 1 hour
Simple raw beet ravioli with a creamy vegan cashew cheese filling and apple, walnut, sage topping. Only 10 ingredients and a few minutes to prepare!
Cuisine: Gluten Free, Vegan Servings: 4
Prep Time: 1 hour
Simple raw beet ravioli with a creamy vegan cashew cheese filling and apple, walnut, sage topping. Only 10 ingredients and a few minutes to prepare!
Instructions
- Make the cashew cheese: Add all of the ingredients to a high-speed blender. Process until smooth and creamy. Taste and adjust seasoning if necessary. Refrigerate for at least 1 hour.
- Make the ravioli: Arrange half the beet slices flat on a work surface. Place a dollop of cashew cheese onto half of each slice, then fold the other half over the cashew cheese, pressing down gently to seal them. Sprinkle each ravioli with diced apple, walnuts, and fresh sage.
Notes [2]
It’s best to use a mandolin to slice the beets very thin (they should be 1/16 inch or less). I use and recommend this mandolin.
The cashew cheese recipe is originally from this How to Make Vegan Cashew Cheese post.
Copyright © 2020 Amanda Maguire for Pickles & Honey
Your photos are breathtaking. I have been wanting to try making raw beet ravioli for far too long but always thought it was fussy. Your recipe seems very straightforward and simple, even for those of us who aren’t top chefs. 🙂
Thank you for the compliment on the photos. Aaron will be so happy to hear that you like them. 🙂 And this recipe is really simple. You can totally handle these raw ravioli.
I love that you and Aaron have an evening ritual with wine and conversation. I’m going to suggest that to my husband, along with this ravioli recipe. It’s beautiful!
A small glass of wine is definitely a nice way to transition from work mode to chill mode. Highly recommend it. 🙂
I’m loving those fall flavors so much! Fall is my favorite season (even more than summer!) because of the crisp air and leaves changing color. Can’t wait to try your ravioli recipe and this wine!
Fall is such a great season. I just wish winter didn’t follow it. haha Definitely give the wine a try. I’m usually a white wine drinker but this one is very well balanced and easy to drink.
Not too often do I see something new and interesting with beets (and I love beets). This is definitely cool.
Wow, thank you Ben!
This is so beautiful, what a lovely plate of food.
Thank you! It was a tasty plate of food too. 😉
These are very beautiful and perfect for fall weather. I hope to try them soon!
Yes! I hope you’ll give them a try, Ellen. And please feel free to report back on how they turn out. 🙂
Those beets to pretty to eat. I love eating them right out of the can. Thank you for the chance ☺
That’s supposed to say the beets look to pretty to eat.
Thank you, Sue!
What can I use in place of oil?
Hi Sara, Since it’s such a small amount of oil, I think you should be able to replace it with water. Let me know how that works for you if you give it a try!
Is there a specific type of beet that is best to use?
Hi Kristina, I’ve used both red and golden beets with good results so feel free to use whatever beets you can find locally, or whichever you prefer. Just make sure they’re at least 2 inches or so in diameter so you have enough room to fill them with cashew cheese.
Made these the other day, they are incredibly tasty, relatively simple and a creative dish as well.
One note, the recipe says *recommended* you use a mandolin and I’ll say please for the love of your sanity do not make this unless you have one!!! I tried a few different things and by the time I settled on a vegetable peeler for small but thin-enough slices of beets I about lost it. HOWEVER this concoction on top of my sad slim beet peels was so tasty I ate it most of it for dinner and then polished it off for breakfast the next day.
Highly recommend making!
lol about the mandolin, Kristina! Thinly slicing beets is definitely WORK.
Hi, this looks delicious and I would love to make it. Two questions: I don’t have and don’t wish to use a mandoline for safety reasons and wrist issues (although I have a very expensive Breville that may do the job!)
Thoughts for alternate ways to slice beets very thin?
Also, suggestions for other nuts than can be used in place of cashews(can’t eat cashews but can have other nuts just fine). Mac nuts or brazil nuts? Thanks!
Hi Heidi, I think I would go with mac nuts. The flavor should be perfect in ravioli.
By Breville, do you mean a food processor? Mine has a slicing attachment, but I’ve honestly never used it. That could work. Also, you can certainly slice the beets by hand (I sometimes do this). Just make sure you’re using a very sharp knife and be mindful of your fingers! 🙂