Raw Beet Ravioli

A raw take on a classic Italian dish


3-4 medium candy-striped beets (or any color of your choice)
freshly ground black pepper to taste
Pesto Oil
1/2cup fresh basil
1small garlic clove, minced
1/4teaspoon sea salt
3tablespoons extra virgin olive oil
Raw Almond "Cheese"
1/3cup raw almonds
1/8teaspoon sea salt (or more to taste)
1tablespoon nutritional yeast
2-3tablespoons water, or more as needed
1tablespoon fresh chives, chopped



  1. Chop the ends and tops off the beets and thinly slice using a mandolin slicer or a sharp knife.  Lay one slice flat, top with a little nut “cheese” and lay another beet slice on top.  Drizzle with pesto oil.  Top with freshly-ground black pepper and serve.

Pesto Oil

  1. Add the basil, garlic, and sea salt to a food processor and pulse.  With the motor running, add the olive oil and process until smooth, scraping down the sides as necessary.

Raw Almond “Cheese”

  1. Soak almonds in water for at least 1 hour, then drain. Add almonds to a food processor with salt, nutritional yeast, and 1 tablespoon of water to start.  Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta.  Add the chives at the last second and pulse until incorporated.

Recipe courtesy of Sonnet Lauberth, a holistic health coach, food educator, blogger, and writer on a mission to help people create fresh food that nourishes their body and tastes good! She is the voice behind For The Love of Food, a seasonal cooking blog that’s filled with recipes to help you live a healthy, sustainable life.