Raw Beet Ravioli

Beautiful and beautifying red beets make a lovely raw entrée. Serve with the Raw Cream Sauce for a special meal.

4 Servings

Updated: Mon, 05/13/2019 - 8:51pm


  • 2 large beets, sliced very thin with mandolin

Nut Cheese

  • 1½ cups cashews, soaked 1 hour
  • ½ cup nutritional yeast
  • ¼ cup fresh basil
  • ¼ cup parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic flakes
  • Juice of 1 lemon
  • Salt and pepper to taste


  1. Drain and rinse water from soaked cashews.
  2. Place all Nut Cheese ingredients into a food processor and blend until smooth and creamy.
  3. Spoon 1 tablespoon of Nut Cheese onto a beet slice. Place another beet slice on top and press to seal. Continue this process until all slices are filled.
  4. Layer beets onto parchment paper or a Teflex sheet and place in dehydrator for two hours at 105°. Serve with a raw marinara or Herb Cream Sauce and enjoy!