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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 76.9
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 195.6 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.2 g

View full nutritional breakdown of Beet ravioli with root vegetable filling calories by ingredient
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Beet ravioli with root vegetable filling

Submitted by: FRENCHIFAL

Introduction

From Gena's mostly raw, all vegan Thanksgiving menu: http://www.choosingraw.com/genas-mostly-ra
w-all-vegan-thanksgiving-menu/
From Gena's mostly raw, all vegan Thanksgiving menu: http://www.choosingraw.com/genas-mostly-ra
w-all-vegan-thanksgiving-menu/

Number of Servings: 12

Ingredients

    For the “ravioli”:

    24 very thin slices of beet

    For the filling:

    Sweet Potato and Turnip Mash

    4 sweet potatoes, peeled and chopped
    2 large turnips, peeled and chopped
    1 heaping tbsp Dijon mustard
    1 ½ tbsp coconut oil
    2 tbsps agave
    1 generous tsp cinnamon
    ¼ tsp nutmeg
    ½ tsp salt (adjust to taste)
    Pepper to taste


Directions

Steam the root vegetables for about twenty or thirty minutes, or until very fork tender. Put them in a food processor with the remaining ingredients and blend till very rich and smooth – you may have to stop often to scrape the sides of the bowl.

Top each round of beet with about 1-2 tbsps of the warm veggie mash. Put another beet on top, and voila: a sweet, savory, and sumptuous half-raw pasta creation that will leave your guests smiling.

Serving Size: Makes 12 stuffed "ravioli"

Number of Servings: 12

Recipe submitted by SparkPeople user FRENCHIFAL.






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