Beet Ravioli was the first “official” vegan recipe that I made when I adopted a whole food plant-based lifestyle. And after that, there was no turning back. This recipe is my healthier version = no processed oil (or add oil if you wish).
I often eat my beet ravioli with just the sunflower cashew cheese. This vegan cheese is fantastic on pasta, in sandwiches, on crackers, etc. The pumpkin pesto is delicious and can be thinned into a lovely basil sauce.
I have never liked cooked beets, so for me, this is the perfect answer to that problem. The sunflower cashew cheese is most excellent anywhere your imagination thinks to add it. This beet ravioli recipe is still fantastic without the oil that is in the pumpkin seed pesto. I often omit it or just add a little drizzle over the beets after plating.
The best way to serve the beet ravioli is with my High Protein Salad, this combination creates a spectacular meal whether you are eating on your own or with guests.
Wishing you joy unspeakable,
P.S. While you are on my website, don’t forget to sign up for my upcoming joyously vegan cookbook. Your information is secure, and I will not email you weekly or monthly; you will only be notified when the cookbook is published.
You can watch the beet ravioli, sunflower cashew cheese and pumpkin seed pesto being made on the joyously vegan YouTube channel.
CLICK ON the writing after you press the play icon that says watch on YouTube….enJOY!