Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto - Vegan Recipe Club
This is a very fancy dish that will impress at any dinner party and at the same time it's super simple to make so you could have it for an...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.
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
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