beetroot rawioli


In Passion we play with our rawiolis fillings and sauce, sometime we use cashews, sometime macadamia, sometime we add touch of pesto or extra nutritional yeast to make it more ‘cheesy’ or if I make them for myself I like to add bit of baked sweet potato to my rawioli nut based filling. Here is super easy version for you to make at home or impress your dinner guests with elegant starter.

Use either large beetroot that after you use mandolin to slice very thinly, you can use to fold your rawiolis or if you have smaller beets than just ‘sandwich’ them.

Sprinkle your beetroot slices with oil and little bit of sea salt and let them marinate for 20 min to soften before serving.

1 cup soaked macadamia (4-6 hours)
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon salt
1 teaspoon nutritional yeast
¾ cup water
Blend until smooth

Lana’s tip:
Leave some leftover filling in a blender, add little bit extra water and another teaspoon of nutritional yeast, give it another blend and you will end up with bit runnier, drizzling sauce like texture that you can either pour over your rawiolis or lay them on the top of, or both!