Beetroot & Cashew Ricotta Ravioli

This unusual ravioli dish not only is delicious but it’s also super eye candy.

Three years ago my mum gave me a pasta maker for Christmas and it’s since then become one of my favourite kitchen toys. Although I only really use it very once in a while, it’s always fun to make homemade pasta.


Then last Christmas my awesome housemate Matt gave me “The Flavour Thesaurus”, an excellent book written by Niki Segnit which pairs unique flavour combinations. I’ve been wanting to make beetroot tinted pasta for a while, I just couldn’t make up my mind on what to make it with. As I was reading the book I decided to look up beetroot to see if this would help me solving my 1st world problem.

Coconut & Beetroot: Give beetroot a much-needed holiday from its traditional northern European flavour affinities by pairing it with a hot country-ingredient like coconut. (Page 286)

Sounded yummy… but then I thought that beetroot ravioli with a coconut filling seemed a bit too much but maybe I could pan fry the ravioli in coconut oil.. still, what about the filling though?




Coconut goes with basil and basil goes with soft cheese.. Soft cheese in the vegan world equals to cashew nuts. I made a cashew nut puree and as a last minute decision I added a little bit of turmeric – mainly for the colour but also because coconut based curries usually have turmeric.. erm, okay perhaps not the best reasoning. I just felt like it.

I wasn’t 100% sure if this combination of flavours and fusion of cuisines would work… but it did, in fact really really well. Matt said it’s the best thing I’ve made that he’s tasted.

I’m looking forward to making it again for a special occasion.


***Note** I think this recipe should only be made if you have previously made fresh pasta***

Beetroot Ravioli with a Cashew Turmeric filling

Serves 2
Prep time 1 hour, 30 minutes
Cook time 5 minutes
Total time 1 hour, 35 minutes
Allergy Tree Nuts
Dietary Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Starter
Misc Freezable, Pre-preparable, Serve Hot
Occasion Formal Party, Valentines day
Beetroot Ravioli with a Cashew Turmeric filling, gently panfried in coconut butter and served with lambs lettuce and a basil dressing.


  • 2 Squeezes of lemon juice

Pasta dough

  • 1/2 cup Semolina flour
  • 1/2 cup Strong flour (type 00)
  • 1 cup Beetroot juice (around 4 beets)
  • 1 teaspoon Salt
  • 1 tablespoon Olive oil


  • 2/3 cups Cashews (soakes)
  • 1/4 teaspoon Turmeric
  • 1 tablespoon Toasted sesame oil
  • pinch Salt
  • 1/2 Shallot (diced)


  • 2 Small bunches of lamb lettuce (or any green leaves with a mild flavour)
  • 1 Lemon juice

Basil dressing

  • 2 tablespoons Extra virgin olive oil (good quality)
  • 2 tablespoons Basil (chopped)
  • 1 teaspoon Sea Salt

Decoration (Optional)

  • 1 heaped teaspoon Sesame seeds
  • 1 teaspoon Coconut flakes


Pasta dough
Step 1
Start by making the dough. Mix the flours on a board or in a bowl and make a well in the centre. Add the olive oil into the well, add a pinch of salt then with the tips of your fingers mix it all until it's all well dissolved. Slowly keep adding small bits of the beetroot juice, always mixing everything with your fingers. This process requires a little bit of patience and it should take about 5 minutes. Once the dough starts forming put it on a flat surface and knead together for about 6-8 minutes.
Step 2
Once it's all combined, divide the dough into two parts then knead each until you have a silky, smooth, elastic dough. You are aiming to achieve a playdough texture. If your dough is crumbly (too dry) add a teaspoon of olive oil. If the dough sticks to your hands (too wet) add a little extra flour. Cover with cling film and rest for at least 30 minutes.
Ravioli Filling
Step 3
Blend in a mixer the diced shallot, cashew nuts, turmeric, sesame oil and salt. Refrigerate until you start making the ravioli.
Step 4
If you are using a pasta roller squash each ball flat with your fingers and push it through the pasta roller on the widest setting. Fold into thirds, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the it's quite thin but not the thinnest setting. So my machine has 6 settings and I roll it up to 4 or 5 depending on how the dough is feeling.
Step 5
You should end up with two long sheets of past. Lay them out flat on a floured surface. To make the ravioli you can either use a cutter or use a ravioli mould tray which is what I did. There are lots of informative videos on how to make ravioli on YouTube and I suggest you watch them if you're unsure.
Step 6
Wash and dry the lamb lettuce and squeeze some lemon juice over it. I pulled some of the leaves for decoration. Set aside.
Step 7
Blend the olive oil, salt and basil. Set aside.
Step 8
Add the coconut oil to a frying pan over a medium heat. Then on a large heavy saucepan bring 1l of water to boil and add some salt. Cook the ravioli for about 2 minutes or until they start floating.
Step 9
Carefully drain the raviolis and add them to the pan with the coconut oil. Fry them for about 30 seconds on each side then assemble the ravioli over two plates. Place the small bunch of lambs lettuce in the middle of the ravioli and drizzle the basil dressing around the plate. Sprinkle some black sesame seeds and coconut flakes over the ravioli (optional).


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  1. Andi

    · · Reply

    That looks really delicious, thank you. Do you think I could use spelt flour instead of wheat flour though? Thanks heaps 🙂

  2. S. Rene' Jolliffe

    · · Reply

    I am going to try this

  3. Jaclyn

    · · Reply

    How could you make this gluten-free?

  4. Emily Hefko

    · · Reply

    I tried this tonight. There is some real cognitive dissonance in both the described intended flavor profile and the quantities and ingredient decisions within the recipe. Nonetheless, with some minor tinkering, I came away with a truly delicious entree’. It was unclear if you expected to juice fresh beets, but I decided to puree’ a 15 oz can. I managed to work about a 1/3 cup of the puree’ into the flours and still had to add nearly 1/2 a cup additional flour to create a workable dough. Which is fine. I used the remaining puree on the plate which worked well. I didn’t have nice lettuce so I added leftover edamme’ and green beans to the frying pan just to warm them up . It didn’t make sense to dress a pile of food fried in coconut oil and filled with sesame and cashew oil with an olive oil dressing so I just mixed some basil paste and lemon juice with the remaining coconut oil in the pan and drizzled than on top. I would simplify next time and use coconut oil through out. Certainly not a beet and coconut dish, and the cashew flavor was dominated by the shallot but very enjoyable!

  5. Patrick McDarby

    · · Reply

    Bettroot and cashew ravioli

  6. Simone Matteson

    · · Reply

    Thanks, Simone Matteson for

  7. Philipp

    · · Reply

    The recipe is titled Beetroot & Cashew Ricotta Ravioli and then the never even mentions Ricotta again 😅🤷🏻‍♂️

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