I made dinner with out a recipe book in front of me.
yes, I did remember a recipe I had used in the past weeks but I put my own twist on it.
Beet ravioli with spinach pesto sauce yummy!
I'll down load the photos as soon as I can.
I don't always measure if I'm creating, so I'll give approximations and any one trying this can make their own adjustments.
First take 2 beets , peel them then on a mandolin slice as thin as you can without breaking. .
There will be a top and bottom for the ravioli with all your beet slices, set aside.
Next take about 1&1/2 cups of fresh spinach, and about a 1/4 cup fresh basil and 1/2 cup sweet orange,yellow, or red bell peppers, 1/2 cup of pine nuts, 3 cloves of garlic, 1 table spoon of olive oil, about 1 table spoon of Bragg's liquid Aminos,( sea salt,or Nama Shoyu ) your choice to taste. I had about 4 or 5 mini portabello mushrooms so they were added. Put all the ingredients in a food processor, till smooth and Set aside.
The filling I used was a cashew herb cheese that I had made earlier in the week.
First soak 2 cups of cashews for about two hrs. drain and place in a clean food processor, 2 or
3 cloves of garlic, about 1 table spoon of nama shoyu, 1 table spoon of fresh lemon juice, 1 table spoon of natural yeast, 1 tea spoon of oregano. Blend till smooth, if you find the mixture to need moore liquid add an other table spoon of lemon juice. You want a thick creamy consistently.
Now it's time to assemble, place the cheese in between 2 slices of beets, then add a table spoon of the pesto sauce on top of the ravioli.
ENJOY!
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