This beet ravioli is light, fresh, and full of colour. Instead of pasta, thin slices of beet are gently cooked and wrapped around a creamy cashew filling blended with nori, miso, and lemon. The filling has a savoury depth with a subtle flavour of the sea, almost like a plant-based twist on a seafood mousse. Perfect as a starter or a light side.
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Beetroot Ravioli with Cashew Sea Cream
