Beetroot ravioli with cashew ricotta, inspired by @365cleaneats 💚
1 red beetroot
2 tablespoons Rainbow Vitality Enzyme from @straitswholefoods
(For Cashew Ricotta)
1/2 cup cashews, soaked for 4 hours, rinsed and drained
2 tablespoons lemon juice
1 teaspoon Masarang Arenga Forest sugar from @straitswholefoods
1 tablespoon water
1 teaspoon maca powder from @organiculesuperfoods
Pinch of organic salt
Handful of pea sprouts
Fresh pressed coconut oil from @straitswholefoods
Organic pink Himalayan Salt
Using a mandoline, slice beetroots as thin as possible. Cut into circles using round cookie cutter. Marinate beet slices with Rainbow Vitality Enzyme for 1 hour.
To create cashew ricotta, blend all ingredients together until creamy.
Sandwich cashew ricotta between the two circle slices of beets to create your ravioli. After all the beetroot slices have been used up, top with pomegranate and pea sprouts. Drizzle some coconut oil on top and season with salt and pepper.