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Red Beet Ravioli with Cashew Cheese Filling, Tarragon, and Pistachios


Red Beet Ravioli with Cashew Cheese Filling, Tarragon, and Pistachios Recipe

Ingredients:
  • 3 cups cashew nuts, soaked for 2 hours or more
  • ¼ cup lemon juice
  • 1 tablespoon grated lemon zest
  • ¼ cup nutritional yeast
  • 1¼ to 2 teaspoons salt
  • 2 green onions, white and 1 inch green, minced
  • 3 tablespoons minced tarragon
  • 2 tablespoons minced parsley
  • 3 yellow or orange bell peppers, cored and cleaned
  • 1 tablespoon lemon juice
  • 1 green onion, white part only
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup pine nuts (plus 2 tablespoons, if needed), soaked 30 minutes to 1 hour
  • 1 small pinch ground (or fresh) turmeric (optional, for added color)
  • 1 large bunch red beets (2 inches diameter or more)
  • 2 to 3 tablespoons macadamia oil, other nut oil, or extra-virgin olive oil
  • 1 to 2 tablespoons lemon juice
  • Coarse sea salt
  • 1 handful chopped pistachios, preferably Sicilian
  • 1 teaspoon pistachio, other nut oil, or extra-virgin olive oil
  • 1 small handful fresh tarragon leaves, torn or left whole
  • Freshly ground black pepper
  • Microgreens for garnish (optional)
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 610kcal (31%)
Total Fat 47g (72%)
Saturated Fat 7g (35%)
Cholesterol 0mg (0%)
Total Carbohydrate 39g
Dietary Fiber 9g
Sugars 12g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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