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Beet Ravioli w/Herb Cheese Filling




Source of Recipe


Donna Rollison


Recipe Introduction


From The Raw Table


List of Ingredients




1/2 C cashews, soaked in water for 30 minutes to 1 hour
1/2 C macadamia nuts
1 T. Bragg's Liquid Aminos or Nama Shoyu
1 T. lemon juice
1 date, pitted

1/2 tsp. dried Herbs of Province
1/4 tsp. minced garlic
1/4 cup water
1 1/4 cup fresh spinach
3 fresh basil leaves
1-2 green onions

Peeled beets for the outer layer


Recipe



Place the first set of ingredients in a food processor and blend until very smooth.

Clean out your processor and put the second set of ingredients in.

Pulse chop until they are finely minced, but not just a green mush.

Gently fold the greens into the cheese-like mixture until well combined.

Spiral or mandolin-slice your beets to a very very thin width.

Spoon your "cheese" filling onto one slice and top with a second.

Garnish as desired.

Serve immediately.

Serves 4

Author's Note's: *Herbs of Province is an herb blend that I use often. My favorite one is produced by Morton and Bassett and is widely available. It is a lovely combination of marjoram, savory, thyme, rosemary, lavender flowers, basil, tarragon, garlic and parsley. If you don't want to purchase it, you may simply substitute a variety of your favorite dried herbs.