Beet Raviolis with Vegan Pine Nut Ricotta
Thinly sliced beets filled with yummy pine nut ricotta is a fun way to eat your beets! The pine nut ricotta is made with simple ingredients blended in a food processor. These raviolis are gluten free, vegan and soy free
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Servings: 16 Raviolis
Calories: 57kcal
Cost: 10
Equipment
Ingredients
For the Beets
- 4 Whole Beets tops removed
For the Pine Nut Ricotta
- 1 C Pine Nuts soaked
- 1 head Garlic sliced horizontally in half
- 1 tsp Olive Oil
- 1 T Parsley
- 1 T Mellow White Miso Paste
- 1/2 Lemon juiced
- 1 tsp Umaboshi Paste if you dont have it just use 1/4 tsp sea salt
Instructions
Prepare the Beets
- Preheat oven to 400 degrees. Trim the tops of the beets. Rinse with water and season with salt and pepper. Wrap the beets in tinfoil and roast for 45 minutes to 1 hour. The beets are done when you can easily pierce them with a knife.
Vegan Ricotta
- Lower oven to 325. Season the garlic with salt and pepper. Coat with olive oil and wrap them in tinfoil. Roast for 25 minutes or until the garlic becomes fragrent. Make sure not to burn it. The garlic will be done when it looks wet. Pop the cloves out and discard the skin.
- Combine pine nuts, parsely, miso paste, umaboshi paste, lemon juice and roasted garlic into a food processor. Combine until smooth
Assemble the Beets
- Unwrap the beets and rub the skins off using paper towels. Trim the sides of the beets into even squares. Slice them as thinly as possible using a knife or mandolin.
- Assemble the beets onto a platter. Place 1/2 tsp of vegan ricotta cheese in the center of each slice. Top with a second slice and pinch the sides. Enjoy!
Nutrition
Serving: 1Ravioli | Calories: 57kcal | Carbohydrates: 3.4g | Protein: 1.4g | Fat: 4.8g | Sodium: 48mg | Potassium: 107mg | Fiber: 0.8g | Sugar: 2g | Calcium: 6mg | Iron: 1mg
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