Name: Golden beetroot ravioli with herbed nut cheese
Prep time: 240 min
Total time: 240 min
Yield: 4
Ingredients: Herbed cashew and macadamia cheese; 1 cup cashews; 1/2 cup macadamia nuts; 1/2 cup water; 1/4 cup lemon juice; 1 1/2 tablespoon nutritional yeast or 1 teaspoon white miso; 1 tablespoon chives, finely chopped; 1 tablespoon tarragon or chervil leaves; 1 tablespoon parsley leaves, finely chopped; 1 tablespoon shallots, finely chopped; 1/3 teaspoon sea salt; Golden beetroot ravioli; 1 1/2 large beetroots (i used organic golden beetroot but any kind will do); 2 pinch sea salt; 2 tablespoon white balsamic vinegar; 1 clove garlic, finely crushed; 2 tablespoon cold-pressed olive oil, plus extra for drizzling; 2 cup mesclun, to serve; edible flowers, to serve (i used violas); 1/4 cup basil and chives, finely chopped, to serve; white balsamic vinegar, to drizzle; 1/4 cup pine nuts, to serve

Golden beetroot ravioli with herbed nut cheese

Brighten up your dinner table this healthy low-carb recipe. Both visually appealing and taste-bud pleasing, the creamy filling of this gorgeous beetroot ravioli will surprise the fussiest of eaters.

Serves 4

Prep

Ingredients

Herbed cashew and macadamia cheese

1 cup cashews

1/2 cup macadamia nuts

1/2 cup water

1/4 cup lemon juice

1 1/2 tablespoon nutritional yeast or 1 teaspoon white miso

1 tablespoon chives, finely chopped

1 tablespoon tarragon or chervil leaves

1 tablespoon parsley leaves, finely chopped

1 tablespoon shallots, finely chopped

1/3 teaspoon sea salt

Golden beetroot ravioli

1 1/2 large beetroots (i used organic golden beetroot but any kind will do)

2 pinch sea salt

2 tablespoon white balsamic vinegar

1 clove garlic, finely crushed

2 tablespoon cold-pressed olive oil, plus extra for drizzling

2 cup mesclun, to serve

edible flowers, to serve (i used violas)

1/4 cup basil and chives, finely chopped, to serve

white balsamic vinegar, to drizzle

1/4 cup pine nuts, to serve

Method

Herbed cashew and macadamia cheese

1.Soak the cashew and macadamia nuts in cold water for 2-4 hours.

2.Rinse nuts and place in a food processor with the water, lemon juice and nutritional yeast and process until smooth (you could use a blender for this but it will require more water to get it moving and therefore create a runnier cheese).

3.Fold in herbs along with the shallots. Add the salt and some cracked black pepper, taste mixture and adjust seasoning if necessary. The cheese will store in the fridge, in a sealed container, for 3-4 days.

Golden beetroot ravioli with herbed cashew and macadamia cheese

4.Using a mandoline, finely slice the beetroot into thin rounds (these need to be paper-thin otherwise they will be difficult to work with – but not so thin that they break). You need between 32-40 slices of beetroot.

5.Marinate slices in a bowl with the salt, balsamic vinegar, garlic and olive oil for around 1 hour.

6.Lay out half the sliced beetroot and place approximately 1 small tablespoon of nut cheese in the centre of each piece, then place another beetroot slice on top – you can either completely enclose the filling or leave them open as we have done in the photo. To enclose ravioli, press around the sides to seal.

7.Place 4-5 pieces of ravioli on a plate and garnish with a side of mesclun mixed with a few edible flowers and the finely chopped basil and chives. Top the dish with cracked pepper, a drizzle of olive oil and white balsamic vinegar, and a sprinkle of pine nuts.

Women's Weekly Food