Raw Beet Ravioli Stacks with Basil Pesto

Raw food is highly photogenic. They showcase the veggies at their peak of freshness, in their most glorified state. These beet ravioli stacks are gorgeous to look at, and delicious to eat.

2 large beets, sliced super thin with a mandolin (you can use sweet potato slices too if they’re more accessible)

2 tbsp olive oil

1 tbsp lemon juice

1/2 tsp sea salt

FOR THE FILLING

1 cup baby spinach

1 cup pumpkin seeds, soaked for 4 hours

1/2 cup fresh parsley leaves

1/4 cup olive oil

1 tbsp lemon juice

1 tbsp nutritional yeast

1 tsp sea salt

1/4 tsp black pepper

FOR THE PESTO

1 large bunch fresh basil

1/4 cup walnut

1/4 cup olive oil

1/4 cup water

1 clove garlic

• Toss beet slices, olive oil, lemon juice and sea salt together in a ziploc bag. Place in refrigerator for 1 hour
• For the filling, pulse all ingredients EXCEPT spinach and olive oil in a food processor for a few minutes
• Slowly add in olive oil and pulse until chunky, but mixed
• Rinse out food processor and pulse pesto ingredients EXCEPT for olive oil for a few minutes
• Slowly add in olive oil and pulse until it reaches a creamy consistency
• To assemble stacks, top one beet slice with a spinach leaf, then a tbsp or so of pumpkin seed mix, then repeat the layer and finish with another beet slice
• Repeat until mixture is used (our beets were so big, we didn’t use all the slices) and top with basil pesto
• Makes 10-12 stacks