Dairy-Free Beet Ravioli with Chicken Sausage & Cashew Cream

Vibrant beet ravioli stuffed with smooth cashew cream, served alongside golden chicken sausage and tender beet slices, garnished with microgreens and crunchy cashews for a stunning dairy-free main course.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Cashew Cream

4¾ cups cold water, divided

2 cups whole raw cashews, plus additional chopped cashews for garnish

¼ cup nutritional yeast

2 teaspoons fresh lemon juice

2 cloves garlic, crushed

½ teaspoon coarse kosher salt

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Beet Pasta

1 medium red beet (about 3 ounces), peeled and chopped

1 cup water

1¼ cups all-purpose flour, plus additional for dusting

¾ cup semolina flour, plus additional for dusting

½ teaspoon coarse kosher salt, plus additional for pasta water

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Sausage and Beets

1 (12-ounce) package fully cooked smoked spicy mango with jalapeño chicken sausage links, thinly sliced

1 medium golden beet (about 3 ounces), peeled and sliced ¹⁄₈ inch thick

1 medium red beet (about 3 ounces), peeled and sliced ¹⁄₈ inch thick

Extra-virgin olive oil, for serving

Beet microgreens, for garnish

Flaky sea salt, for garnish

Directions

For cashew cream, in large glass bowl combine 4 cups cold water and 2 cups whole cashews. Cover with plastic wrap; refrigerate for 6 hours or overnight. Drain cashews; discard water.
In a food processor or blender, place 2 cups drained cashews, ½ cup water, nutritional yeast, lemon juice, garlic and salt. Cover and process or blend, adding enough of the remaining ¼ cup cold water for a smooth and creamy consistency. Cover and refrigerate.
For beet pasta, combine chopped beets and water in a small saucepan. Bring to boil; reduce heat to medium-high. Cook for 5 to 7 minutes or until softened. Drain; reserve beet cooking water.
In the food processor or blender, place cooked beets and ¼ cup beet cooking water. Cover and process or blend until puréed.
On a clean work surface, stir together 1¼ cups all-purpose flour, ¾ cup semolina flour and ½ teaspoon salt with a fork. Form mixture into a mound; make a well in center of mound. Add beet purée to well.
Using fork, slowly mix some of the flour into the beet purée, pulling from the inner edge of the well. Continue gradually mixing in the flour into the well until a shaggy dough forms. Add up to 5 tablespoons beet cooking water, 1 tablespoon at a time, if the dough is dry and crumbly.
On a lightly floured surface, knead dough for 10 to 12 minutes or until smooth and dough springs back when lightly touched. Flatten the dough into a 4-inch square. Wrap dough in plastic wrap; let rest at room temperature for 1 hour.
Cut dough into quarters. Assemble pasta machine or pasta roller attachment according to manufacturer’s directions; set rollers at the widest setting. Lightly dust one portion of the dough with additional all-purpose flour; press to flatten dough to ¼-inch thickness.
Feed dough once through pasta rollers at the widest setting. Lay the pasta on the work surface and fold it into thirds; lightly dust with all-purpose flour. Feed dough through pasta rollers at the widest setting one more time. Set pasta rollers to the second-widest setting. Feed dough once through the pasta roller. Fold dough in half; feed through one more time.
Continue feeding dough through progressively narrower roller settings until dough is about ¹⁄₁₆ inch thick, dusting dough at each setting with all-purpose flour if necessary to prevent sticking.
Lay pasta sheet flat on a lightly floured surface and generously dust with semolina flour; lightly cover with a clean kitchen towel. Repeat rolling out remaining 3 portions of dough.
Line two baking sheets with parchment paper and generously sprinkle with semolina flour; set aside.
To assemble ravioli, cut pasta sheets into 3-inch-wide strips. Spoon about 2 teaspoons cashew cream at 3-inch intervals down the center of one strip of dough. Place a second strip of dough on top of the first, aligning the edges and using your fingers to press around each mound of filling to remove any air pockets. Using a 2¾-inch-round ravioli stamp, cut around each mound of filling to make individual rounds. Transfer, in a single layer, to prepared baking sheets; lightly cover with kitchen towel. Repeat assembling ravioli using remaining pasta sheets and additional cashew cream.
For sausage, in a large nonstick skillet, cook sausage slices over medium heat for 3 to 4 minutes or until golden and edges are slightly crisp, stirring occasionally. Remove from heat and set aside.
For beets, bring a large saucepan of water to boil over high. Add beet slices; reduce heat to medium-high. Cook, uncovered, for 3 to 4 minutes or until slightly softened; drain.
Meanwhile, to cook pasta, fill a pasta pot with 3 quarts of water; bring to boil over high heat. Generously salt the water. Drop ravioli into the boiling water. Gently simmer,uncovered, for 2 to 3 minutes or until ravioli slightly puff and begin to float, stirring occasionally. Quickly drain.
To serve, spread a heaping tablespoon of remaining cashew cream onto each of 6 serving plates. Arrange ravioli, beet slices and sausage slices on top; lighty drizzle with extra-virgin olive oil. Garnish with microgreens, flaky sea salt additional chopped cashews, if desired.

Dairy-Free Beet Ravioli With Chicken Sausage And Cashew Cream Sauce

Recipe Information

Ingredients

Cashew Cream

Beet Pasta

Sausage and Beets

Directions

More Recipes

Related Categories

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Dairy-Free Beet Ravioli With Chicken Sausage And Cashew Cream Sauce

Recipe Information

Ingredients

Cashew Cream

Beet Pasta

Sausage and Beets

Directions

More Recipes

Related Categories