Beet ravioli with matcha cashew filling | Biotona

Ingredients

• 150 g Pasta flour or all-purpose flour (sub all-purpose gluten free flour)
• 1 teaspoon Biotona Red beet
• ½ teaspoon Fine sea salt
• 1 tablespoon Olive oil
• 80 ml Warm water
• 140 g Cashews, unroasted and unsalted
• 2 tablespoons Almond milk, unsweetened
• 2 tablespoons Lemon juice
• 1 teaspoon Biotona Matcha
• ½ teaspoon Sea salt
• ½ teaspoon Garlic powder
• ½ teaspoon Onion powder
• To taste Black pepper
• 2 tablespoons Olive oil (sub butter or vegan butter)
• 6-8 leaves Sage