For the filling soak cashews in water for at least 4 hours or overnight. In a food processor place cashews and the remaining ingredients and pulse into a smooth cheese filling. Scrape down the sides and set aside while preparing the beet pasta.

For the pasta cook beets in a small pot over a high heat for about 40 minutes. Once the beets are soft, drain and set aside to cool down.

In a bowl combine gluten free flour, tapioca flour, xanthan gum and salt.

In a food processor pulse beets, eggs and oil until completely smooth, scraping down the sides as needed. Add the flour mix and pulse on low speed until dough forms. If the dough is too dry, add water. If the dough is too sticky, add a tablespoon of tapioca starch until it reaches the texture of a firm pasta dough. Roll the dough into a ball and wrap with plastic foil. Let the dough rest for about 10 minutes.

After letting the dough rest, cut into 3 equal pieces. Roll out one piece at a time with a rolling pin onto a floured (gluten free flour) surface until it is about 1/4 inch thick. Use a round cookie cutter or a jar lid (ball jar) to cut out round pieces. Spoon 1/2 tablespoon of cheese filling onto the round ravioli sheet. Lightly brush the edges with either egg wash or water before pressing the edges together into a half moon shape. Press the edges with a fork to crimp. Repeat with the remaining pasta.

Once all raviolis are formed, drop into a pot of boiling water and cook for about 5 minutes. Gently scoop out the ravioli with a slotted spoon and transfer into a medium pan. Add some avocado oil and sautée ravioli until slightly brown. Add salt and pepper to taste and enjoy while still hot. If you don't want to cook the ravioli right away you can also freeze them and just cook them a couple minutes longer next time.