Go Back

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
  • ΒΌ 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.