VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Chef Douglas McNish Presents: Raw Ravioli with Cashew Red Pepper Dill Vegan Ricotta Cheese   
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  Ingredients

Red Beet Ravioli

Beetroot
Extra virgin olive oil
Sea salt
Lemon juice
Vegan Ricotta Cashew Cheese
½ cup red bell pepper
½ tablespoons dry dill
¼ cup lemon juice
2–3 cloves garlic
½ tablespoons salt
1 tablespoon nutritional yeast
2 cups cashew, soaked

“Roasted”

Red Pepper Marinara
1 cup red bell peppers, chopped
½ cup soaked sun-dried tomatoes
2 cups fresh tomatoes, chopped
1 cup hemp oil
1–2 cloves garlic
½ tablespoon sea salt
½ tablespoon nutritional yeast
1 tablespoon dried basil or ¼ cup fresh basil leaves
⅛ cup sun-dried tomato soak water


Directions
Red Beet Ravioli

  1. Take the beetroot, cut both ends off, and peel.
  2. Use a grater to slice the beet thinly. Put it in a bowl.
  3. Take a little bit of extra virgin organic olive oil and coat the slices beet in the olive oil.
  4. To make it more pliable add a tiny bit of organic sea salt to the beet and mix it.
  5. Let it sit for about 10-30 minutes.
  6. Add a little bit of lemon juice. Mix it. Let it sit.
  7. When the beets have become much softer, take the beets, lay them down on the board, and take the cashew ricotta cheese, put it right inside.
  8. Put just the right amount of cashew ricotta cheese, pinch it around the outsides so that it looks like the traditional ravioli.
  9. Place the ravioli on the platter.
  10. Pour onto it the roasted red pepper sun-dried tomato basil marinara sauce.
  11. Garnish it with the cashew ricotta cheese, some fresh (or dried) basil and a little bit of extra virgin olive oil.
  12. Ready to be served.
Vegan Ricotta Cashew Cheese
  1. Add in half a cup of red pepper into the food processor.
  2. Add in 2 large cloves of garlic.
  3. Add in a quarter of a cup of lemon juice.
  4. Add in a little bit of dried dill, a little bit of organic sea salt, and a little bit of nutritional yeast.
  5. Turn on the food processor. Stop it at the beginning, halfway through, to make a little bit of a scrape down. And then turn it on again.
  6. Add in the soaked cashew. Turn the processor on again.
  7. Stop the processor once and a while, scrape it down, to make sure to get all the bits from the bottom so that everything is incorporated properly.
  8. The cashew cheese is done.
“Roasted” Red Pepper Marinara
  1. Put all the ingredients of this sauce into the food processor and make it a good purée.
  2. Spoon this right over the ravioli just at the right amount.



 
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