Chef Boyardee can kiss my beet-hind! Leave it to a girl to make the healthiest ravioli ever!

This is another LGD rule breaker.  Way too many different cooking techniques involving roasting, blending, soaking, boiling, kneading, and “frying!”  But overall each step doesn’t take much time to prepare, just involves some planning ahead, and look how divine it turns out!

I honestly don’t think I’ve had ravioli since I was a freshman in college.  Starting my senior year I actually went on a no bread and pasta hiatus for 3 years because someone told me it makes your skin thick.  I broke it in Chile when after hiking Patagonia for hours the only option was a sandwich.

Not sure if there is any validity to pasta and bread making your skin thick, but I do see it as making your skin sick, not to mention how lethargic you feel after consuming such a heavy meal.

The best way to handle when you have cravings for such naughty foods, is to give them a makeover! Turning the traditional noodle and cheese dish into a nutrient rich vegetable and seed dish, not only lowers the cals big time, but it also provides your body with nutrients to feel and look amazing!

Sunflower seeds are really high in Vitamin E which is an amazing antioxidant! *happiness.

This was my first go at making any kind of rav and i was so happy it turned out, and although I look to do a few tweaks next time it was super edible and I just love the presentation it gives! If you are going to attempt I would prepare the beet paste and soak the sunflower seeds a day ahead. I did mine on Saturday, then finished up the dish on Sunday.

Beet Ravioli w/Sunflower Seed Cheese

Beets, organic (however many you want to use. I used 2 but if I could do it again, would have used a few more to make a bigger batch)

Olive Oil

Flour of your choice, I used GF Oat Flour, for 2 beets I used about 3/4 cup

Sunflower Seeds, raw is preferred, 1.2 cup

Organic Apple Cider Vinegar, 1-2 tbsp

Lemon juice, squeeze or 2

Make the beet paste

Roast beets for about an hr. peel on at 350 degrees.

Let cool then peel beets and throw in food processor with enough water to whirl into a paste.

Make beet rav flour

In a bowl put flour of your choosing. I went with gluten free oat flour I grinded myself but would rather have had a more fine powder. I used 1/2 cup to start with 2 beets.

Add the beet paste.

The original recipe I saw for this called for Olive oil, so I did use about 1 tsp or so.

Knead as best you can. Add more flour by tbsp if it needs to be more doughy.

Set in fridge so it firms up enough to flatten out. (While its firming up you can make the cheese)

Make Sunflower Seed Cheese

Soak sunflower seeds for 4 hours. (Do this the night before or in the early am)

Drain and rinse.

Put in food processor.

Add raw apple cider vinegar, lemon juice to taste. Blend till smooth.

If your cheese is too runny, like mine, put in a strainer and allow it to strain out for a bit.

Make beet rav

*Right before you take the dough out of the fridge I would get some boiling water going and a frying pan heated.

When firmed up, flatten dough. I used my hand to flatten out. If they are wet helps to prevent sticking.

Cut into circles. I used a cup.

Spoon in 1 tsp of sunflower seed cheese (recipe below)

Fold in half and seal. Use fork to make rav designs if you’d like.

Set in boiling water.

When they float to the top they’re done. Takes about 5 minutes.

Put in heated pan (you can just use a little bit of water of spray to fry them in) so firm up the bottoms for a few minutes.

Plate and enjoy your hard work!

-L’

Here’s a look at the inside