Beetroot Ravioli with Cashew Cream
These homemade beetroot ravioli with cashew cream are a showstopper. The naturally pink pasta dough gets its vibrant hue from steamed beetroot and wraps around a creamy, garlicky cashew filling that’s 100% plant-based. They’re surprisingly simple to make and perfect for a cosy dinner or special occasion.
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Why You Will Love This Recipe
- Homemade and wholesome – Making your own pasta means full control over every ingredient—no preservatives, no additives, just fresh, simple components you can feel good about.
- Naturally stunning – The vibrant pink colour from beetroot makes these beetroot ravioli a feast for the eyes as well as the plate. They’re perfect for date nights, dinner parties, or anytime you want to serve something a little extra special.
- Make-ahead friendly – You can assemble the ravioli in advance and refrigerate or freeze them until you’re ready to boil. Ideal for prepping ahead without the last-minute stress.
What Are Ravioli?
Ravioli are a type of filled pasta that originated in Italy, traditionally made by enclosing a savoury filling, such as cheese, vegetables or meat, between two thin layers of dough. Think of them as tiny pasta parcels that hold delicious surprises inside. They’re typically square or round, sealed at the edges, and boiled until tender, then served with a simple sauce or drizzle of olive oil.
While classic ravioli are made with egg-based dough and dairy-rich fillings, there’s plenty of room for creativity. With a vibrant beet-infused dough and creamy cashew filling, these plant-based beetroot ravioli keeps all the charm of traditional ravioli while offering a fresh, colourful twist. It’s the perfect mix of rustic comfort and visual wow factor.
Making ravioli at home might sound intimidating, but it’s more approachable than you think. Once you get the hang of rolling and sealing the dough, the process becomes almost meditative. Plus, it’s incredibly satisfying to serve pasta you made entirely from scratch.
Ingredients and Substitutions
- Flour – All-purpose flour works best for a tender yet sturdy pasta dough that’s easy to roll and shape.
- Beetroot – Use fresh beetroot, steamed until soft. It gives the pasta its bold pink colour and a subtle earthy sweetness. Roasted beetroot can work too, but steaming keeps the texture light and smooth for blending into dough.
- Cashews – Raw, unsalted cashews form the creamy base of the filling. Soaking them in hot water for 15–30 minutes (or longer, if planning ahead) is key to getting a smooth, spreadable texture. You can find out more about how to soak cashews in this post.
- Nutritional yeast – Adds a cheesy, umami flavour to the filling without any dairy. If you can’t find it, you can leave it out or try adding a bit of miso paste or a small amount of tahini for extra depth.
- Garlic – Just one clove gives a nice savoury kick. If you’re sensitive to garlic, feel free to use less, or leave it out entirely. If you love garlic, you can add another clove.
- Lemon juice – Adds brightness and balances the richness of the cashews. Fresh is best, but bottled lemon juice will work in a pinch.
- Salt – A pinch in both the dough and filling enhances flavor. Taste and adjust as needed.
Find the complete recipe with measurements below.
Step-by-Step Instructions
Step 1: Make the beetroot dough and let it rest for 30 minutes.
Step 2: Prepare the cashew cream filling.
Step 3: Assemble the ravioli.
Step 4: Cook the ravioli and serve warm with a simple sauce, a drizzle of olive oil and lemon zest, or even a dollop of vegan cream cheese
Tips for Success
- Steam, don’t boil, your beetroot. Boiling can waterlog the beet and dull its flavour. Steaming keeps the flavour concentrated and the colour vibrant.
- Rest the dough. Don’t skip the 30-minute rest. It helps relax the gluten so the dough is easier to roll and won’t spring back as you work with it.
- Roll it thin. Aim for about ⅛ inch (3–4 mm) thickness. If the dough is too thick, the ravioli will taste doughy and take longer to cook.
- Seal carefully. Press the edges firmly to avoid leaks while boiling. A fork works great for crimping, but make sure there’s no filling touching the edges, or the seal may not hold.
- Cook in batches. Don’t overcrowd the pot. Boil a few ravioli at a time to prevent them from sticking or tearing.
Make-Ahead and Meal Prep Tips
Beetroot ravioli are perfect for prepping ahead, whether you’re planning a dinner party or just want to make weeknight meals easier.
Prepare the dough in advance.
You can make the beetroot dough up to a day ahead. Wrap it tightly in plastic wrap and store it in the fridge. Let it sit at room temperature for about 20 minutes before rolling, as cold dough will be harder to work with.
Assemble and then refrigerate.
Once you’ve shaped the ravioli, place them in a single layer on a floured tray or parchment-lined baking sheet. Cover loosely and refrigerate for up to 24 hours. Dust lightly with flour to prevent sticking.
Freeze for later.
To freeze, arrange the uncooked ravioli in a single layer on a tray and freeze until solid (about 1 hour). Then transfer to an airtight container or freezer bag with layers of parchment paper between them to prevent sticking. They’ll keep for up to 2 months.
Cooking from frozen.
Boil the frozen ravioli straight from the freezer, no need to thaw. Just add an extra minute or two to the cooking time. They’ll float to the top when they’re ready.
Reheating leftovers.
If you’ve already cooked them, store leftovers in the fridge and reheat gently in a pan with a splash of water or vegan butter. They’re best fresh, but still tasty the next day.
Variations
- Change the filling. Try adding sautéed mushrooms, mashed roasted sweet potato, or spinach and vegan ricotta to the cashew base for different flavours.
- Make it gluten-free. Use a 1:1 gluten-free flour blend designed for pasta (note: results may be a bit more delicate).
- Roasted beet version. Roasting the beet instead of steaming gives the dough a slightly richer, earthier flavour and a darker hue.
- Mini ravioli. Use a smaller cutter to make bite-sized versions. This is great for appetisers or serving in broth like dumplings.
- Herb-infused dough. Add finely chopped rosemary or thyme to the dough for an aromatic twist that complements the beetroot beautifully.
Beetroot Ravioli FAQs
Yes! You can assemble the ravioli, then refrigerate them on a floured tray for up to 24 hours, covered with a clean towel or plastic wrap. Or freeze them in a single layer, then transfer to a container or bag once solid (see more details above).
It depends on the size of your cutter, but you’ll get about 18–22 ravioli, enough for 2 generous portions or 3 smaller servings.
Keep it simple to let the ravioli shine. Try melted vegan butter with sage, a drizzle of olive oil and lemon zest, or even a dollop of vegan cream cheese mixed with herbs.
More Vegan Pasta to Try
Looking for a different pasta recipe? Try:
Beetroot Ravioli with Cashew Cream
Ingredients
For the ravioli:
- 2 cups (240 g) all-purpose flour
- 1 medium fresh beetroot
- ⅓ cup (80 ml) water
- 1 teaspoon salt
For the filling:
- ½ cup (65 g) raw unsalted cashews
- 1 tablespoon nutritional yeast
- 1 clove garlic
- Lemon juice from ½ lemon
- Pinch of salt
Instructions
Make the Beetroot Dough:
- Steam the beetroot for about 20 minutes or until fork-tender. Let it cool completely, then peel and chop into chunks.
- Blend the beetroot in a food processor or blender until smooth and creamy.
- Add flour and salt to the food processor. Gradually add water as needed, processing until the dough comes together in a ball. It should be soft but not sticky.
- Remove from the processor, shape into a ball, and wrap in a clean towel or plastic wrap. Let it rest at room temperature for 30 minutes.
Prepare the Filling:
- Soften the cashews (optional): If you have time, soak the cashews in hot water for 10–15 minutes, then drain. This makes the filling extra smooth.
- Add cashews, nutritional yeast, garlic, lemon juice, and salt to a food processor. Blend until creamy and smooth. Add a splash of water if needed for blending. Set aside.
Assemble the Ravioli:
- After resting, cut the dough into 3 equal pieces. Roll out one piece at a time on a lightly floured surface until about ⅛ inch (3–4 mm) thick.
- Use a round cookie cutter or the rim of a glass to cut circles from the dough. Lay them out on a floured surface.
- Place 1 teaspoon of cashew filling in the centre of half the circles. Lightly moisten the edges with water using a pastry brush or your finger. Cover with a second dough circle and press the edges to seal. Crimp the edges with a fork to ensure they don’t open during cooking.
Cook the Ravioli:
- Bring a large pot of salted water to a boil.
- Gently drop in a few ravioli at a time. Boil for about 5 minutes, or until they float and are tender. Use a slotted spoon to remove them carefully.
- Plate the ravioli and sprinkle with nutritional yeast, vegan grated cheese, or a drizzle of olive oil. Serve warm.
