February 8, 2026

Raw Beet Ravioli with Parsley Oil and Pine Nuts

If you’re looking to make something simple and elegant, these raw beet ravioli might be just the thing. Crunchy raw beets are softened with a little salt, making them the perfect vehicle for a savory and morish cashew and pinenut cheesy filling. To add a little richness and brightness, our beet ravioli beauties are topped with a simple parsley oil. These would make an amazing light Valentines day dinner, or the perfect elegant appetizer for your next vegan dinner party.

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Beet Ravioli for Valentines

I very much associate this dish with Valentines day. I first had a version of it on a date with my partner, where we ate at the Organic Garden Cafe in north-eastern Massachusetts, and although it was months away I kept thinking that they would be the perfect Valentine’s day meal. That was nearly a decade ago now, and the ravioli are gone from the menu (although the restaurant remains open!). I’ve thought about recreating the dish from time to time in the years since, even giving it a failed shot once, but somehow it just never came about. Until now. Here’s why I’ve always felt these delicious bites are perfect for the Valentines menu- firstly, they’re raw. I don’t eat a raw vegan diet at all, but I do throw the occasional dish in and I find it’s really hard to feel over-full eating raw dishes. We also added a cashew and pine nut filling, which is rich and creamy and feels luxurious. Same with the parsley oil- it’s a simple enough sauce, but the filtered green oil is bright and feels fancy. But the biggest reason they feel appropriate to celebrate the season? The color. The dark reds, purples, and pinks of beets are the perfect warm, romantic colors to celebrate love.

Vegan Beet Recipes? Try one of these!

Vegan Valentines? Here some ideas!

Raw Beet Ravioli Tips and Tricks

This recipe creates 60 beet ravioli, which may be more than you are looking for. I did not half this recipe, as many blenders will have trouble making smaller quantities of cashew filling or parsley oil. Excess ravioli can be stored in the fridge for several days.
A mandolin is incredibly helpful for getting slices that are thin enough to use as your ravioli. I used my mandolin with a 1.5 mm slice which worked well, but even thinner would be nice too.
Beets stain! Keep that in mind when you are slicing, soaking, and drying your beets, and make sure only to use items you are okay with getting some beet color on them.
Pine nuts are delicious, but can also be very expensive. If they’re not in your budget this time, feel free to swap out with some additional cashews. They cheesy filling won’t have that distinct pine nut flavor, but it will be creamy, cheesy, herbaceous and delicious.
This recipe has a little ingredient stretching trick- after making the parsley oil, we re-use the solid bits of parsley to add a little herbaceousness to our cheesy filling. That way we use all the parsley possible, and still get a smooth parsley oil to drizzle on top.

Raw Beet Ravioli with Parsley Oil and Pine Nuts

Prep Time: 20 minutes

Total Time: 1 hour

Yield: 60 Ravioli

Ingredients

1 lb. beets (medium-large sized)
1 tbsp. salt

For the Parsley Oil

1 bunch of fresh parsley (about 2 oz.)
1 clove garlic
1/2 cup olive oil
1 tsp. lemon juice or apple cider vinegar
1/2 tsp. salt

For the Filling

1 cup raw cashew pieces
1/4 cup pine nuts
1/4 cup nutritional yeast
1 lemon, juice and zest
1 clove garlic
1 tbsp. miso paste
salt and pepper, to taste
1 small shallot

Instructions

Thinly slice your beets- a mandolin at 1.5mm is a good method. Add them to a large mixing bowl with the salt, and mix together so all the beets get salted. Let sit for 20 minutes, until the beets have released moisture and become more pliable. After that you can rinse them under cool water to remove the salt, and then pat dry with a clean kitchen cloth.
While the beets are sitting, start on the parsley oil and cheese. To make the parsley oil, blend all the ingredients together well. Use a fine mesh strainer or a cheese cloth to filter the oil, making sure to really squeeze the solids to remove as much oil as possible. Set the oil aside, and reserve the solids to use in your filling.
To make the filling, start by boiling your cashews for 10 minutes to soften them. Drain, and add to a blender along with the pine nuts, nutritional yeast, lemon juice (reserve the zest), garlic, miso paste, and salt and pepper to taste. Blend until smooth, adding water if needed but making sure it doesn't get too runny. You want a cream cheese-like texture. Place the filling in a mixing bowl, along with the lemon zest and reserved parsley solids. Finely dice the shallot and add as well. Mix.
To assemble your ravioli, take one dry sliced beet and place a heaping teaspoon of filling on it. Fold in half, pressing the filling to the edges. Repeat until all the filling or beets are used up. Serve drizzled with parsley oil.

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