Raw beetroot ravioli with pea and wasabi filling

Raaka punajuuriravioli (herne-wasabi täytteellä)

Still looking for a quick idea for a Christmas/ New Year buffet table or starter?  Well look no further than these easy raw beetroot ravioli.  They can be made in a matter of minutes, add a great splash of colour to the festive period and most importantly taste great.  I would really recommend using a mandolin to cut your beetroot as thinly as possible, or you may have a little difficulty keeping the ravioli folded.  Otherwise use a really sharp knife to cut the beetroot as thinly as possible.  Serve them as they are, or to make a fancy starter, drizzle with a little pumpkin seed oil and decorate with a few chopped pistachios.

Raw beetroot ravioli 

100 g frozen peas, defrosted

.1 tub Oatly cream cheese alternative 

2 tsp Clearspring organic wasabi powder

squeeze of lime

handful of basil chopped

a pinch of salt and pepper

2 large beetroot

 

Begin by making your filling, mash the peas in a pestle and mortar, before adding to the Oatly påMackan, along with the wasabi powder, lime, and basil.  Season and mix well.  Refrigerate while you deal with your beetroot.

Peel the beetroot and then use a mandolin, to slice it into sounds on the thinest setting.  You should almost be able to see through the beetroot, that is how thin you want it.

Place a teaspoon of the mixture into the bottom of each round, before folding over and pressing down lightly to form the ravioli.  Repeat until you have used up all the pea wasabi mixture.  Refrigerate until ready to serve.