Beet Ravioli w/Herb Cheese Filling
This is a suprisingly beautiful and delicious dish. I say "surprising" because most people are surprised at how much they love it!
Serves 4

Herbed Cheese Filling
1/2 C cashews, soaked in water for 30 minutes to 1 hour
1/2 C macadamia nuts
1 T. Bragg's Liquid Aminos or Nama Shoyu
1 T. lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province
1/4 tsp. minced garlic
1/4 cup water

1 1/4 cup fresh spinach
3 fresh basil leaves
1-2 green onions

Peeled beets for the outer layer

Preparation:
Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.

Spiral or mandolin-slice your beets to a very very thin width. Spoon your "cheese" filling onto one slice and top with a second. Garnish as desired. Serve immediately.

*Herbs of Province is an herb blend that I use often. My favorite one is produced by Morton and Bassett and is widely available. It is a lovely combination of marjoram, savory, thyme, rosemary, lavender flowers, basil, tarragon, garlic and parsley. If you don't want to purchase it, you may simply substitute a variety of your favorite dried herbs.

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From the recipe files of TheRawTable.com