Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto - Vegan Recipe Club

Ingredients

• Beet Ravioli
• 2 large beets, sliced thinly on a mandolin
• 2 tbsp of salt (will be washed off afterwards)
• Cashew Ricotta
• 185g/1½ cups of cashews, soaked for minimum of 2 hours
• 125ml/½ cup of water
• 4 cloves garlic, chopped very finely
• 1 tbsp nutritional yeast
• 1 tbsp of mixed, Italian herbs
• Juice of 1 lemon
• Salt, to taste
• Pistachio ‘n’ Mint Pesto
• Large handful of mint leaves
• ½ cup of pistachios
• ¼ cup of cold-pressed olive oil
• 2 cloves of garlic
• ¼ of a lime, juice from
• ½ tsp black pepper, freshly ground