I made my beet ravioli again, because it’s so damn good. It’s a beet pasta with sweet potato filling, sautéed in maple sage brown (vegan) butter sauce, with toasted pine nuts, cashew cream, and roasted baby broccoli.
I made it the same way as last time, only the filling was slightly different, with fluffy mashed sweet potatoes with cashew cream and salt. It simplified it a little. I’m planning to put together a real live recipe for this (sauce and all), so when that happens, I’ll most likely add it to this post. The whole thing is just so good it’s ridiculous.
PS: Cashew cream is so useful. PPK tells you how to make it here. You can make sour cream, ranch, you name it, by just adding a couple of ingredients to it.