Beetroot Ravioli with Cashew Cream Filling

Steam the beetroot for 20 minutes. Let cool down completely

Place the beetroot in a food processor and process until creamy. Add in flour, salt and (little by little) water and process until the dough sticks together

Cover the dough and let rest for 30 minutes

For the filling, place cashew nuts, nutritional yeast, water and salt and pepper in a food-processor and process until perfectly creamy. cover and set aside

Using a pasta machine roll out the dough until it’s about 2-3 Millimeters thick

Press a glass into the ravioli sheet and set the ravioli circles over a floured surface

Each ravioli is made of 2 circles; put 1 tsp full of cashew cream in the middle of a circle, moisten the edges of the dough with a pastry brush and cover with another circle

Press the edges with a fork so that it wont open while boiling

Boil for 5 minutes and serve with a dash of olive oil and some cheeze