RAW BEETROOT RAVIOLI

Preparation time: 20-40 min

Difficulty: easy

Serves 4

Ingredients for the filling:

  • 3 cups cashew nuts

  • lemon zest and lemon juice from one lemon

  • 3 tbs nutritional yeast

  • salt to taste

  • small bunch of spring onion - green parts

  • small bunch of fennel

  • small bunch of basil


Soak cashews for at least 4 hours or overnight. Then drain them well and blend them, together with lemon zest, lemon juice, salt, and nutritional yeast, until smooth. Put into a bigger bowl and add chopped, green part of the spring onion (save the white part for the sauce), fennel, and basil. Stir, taste, and season to taste. You should have a texture of cream cheese and strong and balanced flavors.


Ingredients for paprika sauce:

  • 3 tbs pine nuts

  • 3 tbs paprika

  • 1 - 2 tbs lemon juice

  • small bunch of spring onions - white parts

  • salt and pepper



Soak pine nuts for a few hours and drain. Then add them, together with the rest of the ingredients, into a blender and blend until you get a creamy texture. If the sauce is too thick, add more liquid, if it is not thick enough, add more pine nuts. Pour the sauce into a pipette or a cup and store in the fridge until serving.


Ingredients for serving:

  • few macadamia nuts

  • 2 - 3 medium young beetroots

  • bunch of fresh parsley

Slice peeled beetroots and macadamia nuts with a mandoline slicer. Chop the parsley. First, neatly put the sauce on the plate, then place slices of beetroot on the sauce, put a teaspoon of filling in the middle, and lastly, cover the filling with another slice of beetroot. Sprinkle with macadamia and parsley and serve.

Hint: When serving, you may also use different microgreens, which will excellently enrich the dish.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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