🍝 Vegan Beetroot & Cashew Ravioli

✨ What Makes It Unique:

• Naturally pink pasta dough from beetroot puree
• Creamy, tangy cashew filling with garlic and chives
• Perfect for a special occasion or a fun cooking project

🛒 Ingredients (Makes 12 ravioli)

For the Pasta Dough:

• 1 cup all-purpose flour (plus extra for dusting)
• ½ cup cooked beetroot puree (steam or roast beetroot, then blend)
• Pinch of salt

For the Cashew Filling:

• 1 cup raw cashews, soaked in hot water for 1 hour, then drained
• 2 tbsp nutritional yeast
• 1 garlic clove
• 1 tbsp lemon juice
• 2 tbsp water (or more for desired creaminess)
• 1 tbsp fresh chives, chopped
• Salt & pepper to taste

🍳 Instructions

1. Make the Pasta Dough:

• Mix flour and salt in a bowl.
• Slowly add beetroot puree and knead until dough forms a smooth ball.
• Wrap in plastic and refrigerate for 30 minutes.

2. Prepare the Filling:

• Blend soaked cashews, nutritional yeast, garlic, lemon juice, and water until creamy and smooth.
• Stir in chopped chives, salt, and pepper.

3. Assemble Ravioli:

• Roll dough thinly on a floured surface.
• Cut into 3-inch squares or circles.
• Place a teaspoon of filling on one piece, then top with another piece.
• Seal edges firmly by pressing with fingers or a fork.

4. Cook Ravioli:

• Bring a large pot of salted water to a boil.
• Cook ravioli in batches for 3–4 minutes until they float.
• Drain gently.

💡 Serving Suggestions:

• Toss with olive oil, toasted walnuts, and fresh herbs
• Serve with a simple vegan butter and sage sauce or a light tomato sauce