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.
- 4 medium beets scrubbed
- 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
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.
Meanwhile, combine the cashews, olive oil, water, garlic, vinegar, salt and pepper in the bowl of a food processer. Blend until creamy and smooth.
Divide half of the beets among four plates, add a tablespoon of the cashew ricotta. Top with the remaining beet slices.
Drizzle with balsamic vinegar, and garnish with walnuts and herbs.