Beetroot Ravioli with Cashew Cream Cheese

Serving Size: 5

Homemade raw ravioli may seem daunting, but it’s actually quite easy. And this rendition contains the powerful phytonutrient betanin, which helps to neutralize nasty free radicals in the body. These revolutionary raviolis are a splendid start to any Mediterranean-inspired meal. Bravo!


  • 2.5 cup olive oil
  • sea salt, to taste
  • balsamic vinegar
  • minced chive
  • pepper, to taste
  • sea salt, to taste
  • 0.5 lemon
  • 1.5 Tbsp toasted pumpkin-seed oil
  • 0.5 bunch asparagus
  • 1 cup cashew cream cheese
  • 2 large beets, peeled and sliced into paper-thin rounds
  • freshly ground black pepper, to taste
  • Sea salt, to taste
  • 1 lemon
  • freshly ground black pepper, to taste


1. Prepare Marinade: Combine olive oil, squeeze of lemon, salt, and pepper in a bowl. Add sliced beets and marinate for at least 1 hour to overnight.

2. Prepare Ravioli: Lay half of the sliced, marinated beets on a flat surface (these are the bottom layer of your ravioli). Using a spoon, scoop one tablespoon of the Cashew Cream Cheese in the center of each beet slice (you could also use a pastry bag). Cover the cheese with another sliced beet to complete the ravioli.

3. Prepare Asparagus Salad: Shave the asparagus into long, thin pieces using a veggie peeler. Combine the asparagus, toasted pumpkin-seed oil, squeeze of lemon, and a sprinkling of salt and pepper in a bowl, and gently toss to mix ingredients well. Do this just before serving, to ensure you keep the crispness of the veggies.

4. Serve: Place 6 to 8 ravioli on each plate. Arrange a handful of shaved and dressed Asparagus Salad on top of the ravioli. Garnish with minced chives, a drizzle of aged balsamic vinegar, cracked pepper, and a pinch of sea salt if using.