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Totally plant-based goodness! Made using your Kuvings Juicer (with sorbet attachment) & Blender combined. It’s a gorgeous pink ravioli that will certainly appease your plant-based friends and family.

Spinach & Tomato Pesto

  • 1⁄4 cup water
  • 2 garlic cloves
  • 6 sundried tomatoes
  • 3 lemon slices
  • 100g spinach chopped
  • 1 cup raw cashews, soaked

*Made in the Kuvings C8000 Cold Press Juicer

Method:

  • Preparation: Soak cashews in cold water at least 3 hours before juicing, preferably 24 hours before. If you forget, soak cashews for 30 minutes in boiling hot water.
  • Using your cold press juicer, swap out the juice attachment for our sorbet attachment.
  • In a bowl, combine all ingredients until well mixed.
  • Scoop into the juicer slowly and watch the paste push out the smart cap!
  • Use pesto paste immediately or store in an airtight container until required.

Vegan Beetroot Ravioli:

Pasta Dough:

  • 1/2 cup water
  • 50g beetroot, steamed
  • 2.5 cups semolina
  • pinch of salt

Cashew Cheese:

  • 1/3 cup water
  • 1/2 lemon, juiced
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, pepper
  • 1.5 cups raw cashews, soaked

Method:

  1. Preparation: Soak cashews in cold water at least 3 hours before juicing, preferably 24 hours before. If you forget, soak cashews for 30 minutes in boiling hot water. Steam beetroot and let cool.
  2. Using your high powered blender, blitz beetroot and water until a smooth paste forms.
  3. In a bowl, combine semolina and salt. Add in beetroot paste and mix until a dough forms.
  4. Using your hands, knead dough for a minimum of 5 minutes, or until mixture is well combined and a soft, fluffy dough ball has occurred.
  5. Place dough in the fridge for 30 minutes, covered.
  6. While dough rests, place cashew cheese ingredients in a high-powered blender and blitz for 2 minutes, or until a smooth mixture has formed.
  7. Remove dough from the fridge and flour your bench space and rolling pin. Roll out dough until flat, about 1cm in height.
  8. Slice the dough into long strips, then place 2 cm dollops of cashew cheese along the dough to form the inside of the ravioli.
  9. Fold ravioli dough in half over ravioli dough and press edges down with your fingers. Cut ravioli into individual pieces.
  10. Using a fork, press down all edges of ravioli to create a seal.
  11. In a pot of boiling water, add ravioli in two batches. Boil until ravioli rises to the surface. For extra cooking, add ravioli to a hot pan and saute until golden.
  12. Serve with crushed nuts and chopped herbs of your choice.

*Made in the Kuvings SV400 Vacuum Blender

Watch how easy it is to make!

 

 

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