Beet Ravioli with Cashew Ricotta (GF, V, P)

By April 9, 2019 No Comments

Beet Ravioli with Cashew Ricotta

This "ravioli" uses steamed beets and is filled with creamy cashew ricotta. A perfect side or appetizer that is sure to impress any guest.

Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings


Steamed Beets

  • 4 medium beets scrubbed

Cashew Ricotta

  • 2 cups cashews soaked in boiling water for at least 30 minutes
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 garlic cloves roughly chopped
  • 1/4 cup apple cider vinegar
  • 1 teaspoon sea salt
  • Freshly ground black pepper


  • 2 tablespoons balsamic vinegar
  • ¼ cup walnuts chopped
  • Fresh mint or chives chopped


  1. In a large sauce pan, add the and enough water to fully submerge the beets. Over high heat, bring to a boil, reduce heat and simmer until the beets are tender, about 45 minutes. Drain the beets, allow to cool, peel the beets and, using a mandolin, slice them 1/4-inch thick rounds.
  2. Meanwhile, combine the cashews, olive oil, water, garlic, vinegar, salt and pepper in the bowl of a food processer. Blend until creamy and smooth.
  3. Divide half of the beets among four plates, add a tablespoon of the cashew ricotta. Top with the remaining beet slices.
  4. Drizzle with balsamic vinegar, and garnish with walnuts and herbs.

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