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Beetroot Ravioli with Cashew Sea Cream
This beet ravioli is light, fresh, and full of colour. Instead of pasta, thin slices of beet are gently cooked and wrapped around a creamy cashew filling blended with nori, miso, and lemon. The filling has a savoury depth with a subtle flavour of the sea, almost like a plant-based twist on a seafood mousse. Perfect as a starter or a light side.Servings
(5 ravioli per serving)
Total
1 hr + 25 minPrep
20 minCook
5 minSoak
1 hrContains
soy
tree nut
Free from
peanut
sesame
gluten
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This was a wonderful way to showcase the beets, and such a pretty dish. The filling was a little heavy on the nori for my taste, but everything still came together nicely.
♥️