Vegan Beet Ravioli with Sweet Ricotta Macadamia Nut Cheeze

Introduction:

In this recipe, we combine the earthy flavors of yellow beets with homemade Sweet Ricotta Macadamia Nut Cheeze to create a mouthwatering Vegan Beet Ravioli dish. These raw ravioli are not only delicious but also vegan and packed with nutrients. Plus, don't miss out on our bonus recipe for Raw Cannoli using the leftover cheeze. Get ready for a culinary delight that will satisfy your taste buds and nourish your body.

This raw and vegan recipe is easy to make and perfect for those looking for a healthy and delectable meal.

Vegan Beet Ravioli with Sweet Ricotta Macadamia Nut Cheeze

Sweet Ricotta Macadamia Nut Cheeze Recipe:

Indulge in the creamy and sweet flavors of our Sweet Ricotta Macadamia Nut Cheeze. Made with raw macadamia nuts and a touch of agave nectar, this dairy-free cheeze is a perfect spread for your favorite breads or a delectable topping for vegan burgers.

Ingredients:

• 2 cups raw macadamia nuts (ground)

• ¼ tsp pink Himalayan salt

• 1-2 T agave nectar (or other liquid sweetener)

• 1 cup water

Instructions:

1. Place the raw macadamia nuts, pink Himalayan salt, agave nectar, and water in a high-speed blender or food processor.

2. Blend until the mixture is super smooth and thick.

3. Transfer the cheeze to an air-tight container and refrigerate until ready to use.

Sweet Ricotta Macadamia Nut Cheeze (per serving):

• Calories: 200

• Fat: 18g

• Carbohydrates: 8g

• Protein: 4g

• Fiber: 2g

• Sugar: 4g

• Sodium: 60mg

Vegan Beet Ravioli Recipe:

Discover the perfect harmony of flavors in our Vegan Beet Ravioli. Sauteed yellow beets paired with the Sweet Ricotta Macadamia Nut Cheeze create a satisfying and nutritious meal.

Ingredients:

• 3 yellow beets (washed well, roots and leaves removed)

• Prepared Sweet Ricotta Macadamia Nut Cheeze

• Sea salt and ground pepper to taste

• Ground nutmeg to taste

• 1-2 T macadamia nut oil

Instructions: Preparing the Beets:

1. Slice the yellow beets into thin rounds.

2. Heat the macadamia nut oil in a pan over low heat.

3. Add the beet slices to the pan and sauté until they become pliable, turning them over at least once.

4. Add a quarter cup of water to the pan and continue heating for a little longer.

5. Remove the beets from the pan and place them on paper towels to remove excess oil and water.

6. Sprinkle sea salt, ground pepper, and nutmeg over the beet slices.

Vegan Beet Ravioli (per serving, without additional toppings):

• Calories: 150

• Fat: 10g

• Carbohydrates: 13g

• Protein: 3g

• Fiber: 4g

• Sugar: 6g

• Sodium: 80mg

Preparing the Ravioli:

1. Take one beet slice and place a dollop of the Sweet Ricotta Macadamia Nut Cheeze on top.

2. Cover with another beet slice, carefully pressing down to seal the ravioli.

3. Repeat the process with the remaining beet slices.

4. Save any leftover nut cheeze for the Raw Cannoli recipe.

5. Serve the ravioli with a plate of fresh greens and sprouts, topped with marinara sauce

Please note that these nutritional facts are approximate and may vary based on specific ingredients and serving sizes.

#VeganBeetRavioliDelight #SweetMacadamiaNutCheeze #HealthyRecipeCreations #DairyFreeEating #NutCheeseHeaven #FlavorfulPlantBased #WholesomeGoodness