Oh, your boyfriend’s not vegan? Neither are ours. Just the same, this recipe is a stunner and we can’t wait to force feed it – er, that is – whip it up for all our carnivorous friends to try. Everyone needs more veggies in their lives, vegan or no, right? It’s delicious, inventive veggies like these that get everyone eager about it!
Emily von Euw of This Rawsome Vegan Life is the queen of raw, vegan riffs on classics. Check out the vegan mac n’ cheese she just shared, then give these light, clean and easy to make shaved beet ravioli a shot. Filled with almond thyme pâté, these little beets make an impressive appetizer or elegant snack. They come straight from the pages of her new cookbook, The Rawsome Vegan, and make a perfect swap for their often-processed, gluten-filled counterparts…
This is one of my favorite recipes in the Rawsome Vegan cookbook for real. They’re decadent and beautiful, but secretly so easy to make. They’re more of an appetizer than a main course, so I’d suggest serving them with a large salad (or whatever else you want – I’m not your boss).
BEET RAVIOLI with Almond Thyme Pâté
For the pate:
1 cup almonds, soaked for 8 hours
2 Tbsp fresh lemon juice
⅛ tsp Himalayan salt
2 peeled garlic cloves
2 to 3 tsp fresh thyme leaves (or more, as desired)
For the ravioli:
1 peeled beet
3 Tbsp chopped basil leaves, for garnish
1 tsp fresh thyme leaves, for garnish
To make the pâté:
Blend everything together until smooth and thick. Adjust according to taste, adding more salt or thyme or whatever you desire. Scoop onto a cheesecloth (or parchment paper) and roll up into a cylinder shape. I like to add extra thyme leaves here to coat the outside of the pâté; it just looks pretty. Put in the fridge overnight, or if you really want ravioli, for at least a couple hours.
To make the ravioli:
Slice the beet as thin as possible on a mandoline slicer. Scoop 1 teaspoon or so of the pâté onto half of a beet slice and fold the other half over the pâté. It will hold itself in place. Taste this one and see if you want more or less pâté and assemble the rest of the raviolis accordingly. You should have leftover pâté, unless you want to make a ton of raviolis (by all means, go for it). Sprinkle with basil and thyme and enjoy!