SPONSORED POST: We’re celebrating the rest of summer with recipes and wines from Beaujolais that will usher us into fall in delicious style. Be sure to enter below for a chance to win the ultimate picnic set!
They’re vegan, gluten free and totally stunning. These delicious raw beet ravioli are filled with a super creamy cashew cheese and paired with a red Beaujolais wine. A perfectly elegant fall meal.
The first time I made raw beet ravioli was a handful of years ago, after enjoying one of the best meals of my life at a raw vegan restaurant in NYC. Sadly, that restaurant is no longer in business, but the experience of eating there opened my mind to an entirely new way to enjoy food—no oven, no stovetop, just really awesome ingredients prepared in satisfying flavor combinations.
Raw food sometimes gets a bad rap because it can be time-intensive and require a lot of (expensive) specialty ingredients. That’s not at all how I do raw food. Five years ago? Yes, I gave complicated a go. Today? Heck no! I am all about easy meals with minimal prep work. We recently adopted a chihuahua puppy from our local shelter (his name is Mousse!) and with his spunky personality and tiny, get-into-everything size, he’s keeping us all on our toes when he’s not literally biting them. I love that puppy energy so much and few things are better than a sleepy fur-baby curled up on your chest, but we’re in that phase where getting even the most basic of things done feels deserving of a gold star…or at least a glass of wine. 
For today’s raw beet ravioli, we’re excited to be collaborating with Beaujolais wines, especially because the timing could not be better. Having a small glass of wine with dinner is one of the ways Aaron and I have been unwinding from the craziness of our days, and it makes even the simplest of meals feel a little more special.
If you’re not yet familiar with Beaujolais French wines, you’re in for a treat. They come in red, white, and rosé, they’re high quality without being elitist, and they pair well with a large variety of foods. We’ve been loving this Moulin-à-Vent, Domaine des Rosiers, 2015, which is full-bodied and complex with hints of spice and ripe fruit. Normally, I’m not one for big reds (that’s Aaron’s jam), but this particular wine has just the right amount of floral and fruity, and it goes so well with the sweet earthiness of the beets and the creamy tang of the cashew cheese.
To help balance the power of the wine and really go all in on the Fall flavors, I topped the ravioli with some diced apple, chopped walnuts, and a sprinkle of freshly torn sage. It makes for an even more beautiful presentation and the most wonderful mix of fresh and hearty—perfect for those still-warm, but slightly crisp Fall nights.
Beaujolais Wines is generously giving away a beautiful wine picnic set valued at $119!
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Red Wine and Raw Beet Ravioli with Cashew Cheese
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Vibrant raw beet ravioli, filled with creamy cashew cheese and topped with crunchy walnuts and sage. A light, refreshing vegetarian main course.
Ingredients
- 1 cups (237 ml) raw cashews
- 1/4 cup filtered water
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) nutritional yeast
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp white miso
- 2 tsp extra virgin olive oil
- Salt
- 1 bunch beets
- 1 apple
- 1 handful chopped walnuts
- 1 handful fresh sage leaves
Instructions
- Soak the raw cashews in warm water for at least 2 hours, or overnight in the fridge. Drain and rinse well.
- Make the cashew cheese: add the soaked cashews, filtered water, lemon juice, nutritional yeast, apple cider vinegar, white miso, olive oil, and a pinch of salt to a high-speed blender. Process until completely smooth and creamy. Taste and adjust seasoning. Refrigerate for at least 1 hour to firm up.
- Using a mandoline or very sharp knife, slice the beets into paper-thin rounds, about 1/16 inch thick. You need two slices per ravioli.
- Dice the apple into small, fine cubes. Roughly chop the walnuts. Pick the sage leaves from their stems.
- Assemble the ravioli: lay half the beet slices flat on a work surface. Place a heaping teaspoon of cashew cheese in the center of each. Top with a second beet slice and press the edges gently to seal.
- Arrange the ravioli on a platter. Top each with a few cubes of apple, a scattering of chopped walnuts, and a fresh sage leaf. Drizzle lightly with olive oil before serving.
Notes
- For optimal cashew creaminess, soak cashews in hot water for at least 30 minutes before blending.
- To prevent the beets from bleeding, wear gloves while handling them.
- Store assembled ravioli in an airtight container in the refrigerator for up to 2 days; consume within 24 hours for best texture.
- Prep Time: 25 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 7
Frequently Asked Questions
What type of cashews should I use for the cashew cheese filling?
Use raw, unsalted cashews for the cashew cheese filling to achieve a creamy texture and neutral flavor.
How do I prepare the raw beets for the ravioli?
Thinly slice the raw beets using a mandoline or sharp knife to create delicate sheets that will serve as the ravioli wrappers.
Can I substitute the red wine with something else?
While the red Beaujolais wine complements the dish well, you can substitute it with another light-bodied red wine or even a non-alcoholic red grape juice for a similar flavor profile.
