Raw Candy Cane Beet Ravioli

Ravishing Raw Candy Cane Ravioli

2 bunches candy cane beets (Chioggia beets), cleaned, trimmed, and very thinly sliced into perfect rounds
3 cups sweet peas
3 cloves garlic, roasted**
1/4 cup fresh basil, chopped
1 tsp. sea salt (more to taste)
1-2 Tbs. extra virgin olive oil

 

After thinly slicing the beets using a very sharp knife or mandolin, divide and set aside.  
Combine peas with garlic, basil, salt (and possibly a tiny bit of water) in a high-speed blender (VitaMix), and whir until super smooth.

 

Spoon about 1-2 tsp. of the pea “pesto” atop 1/2 of the candy cane discs.  
Then top with a second disc to form a raw ravioli.

Served garnished with the best extra virgin olive oil around.

 

**If you are adhering to a strict raw foods diet, simply use raw garlic. The flavor will be less delicate, yet simply delicious nonetheless.