Vegan Beetroot Ravioli
If you're looking for a vegan dish that's not only tasty but also visually stunning, look no further than this beetroot ravioli.
Servings 4
Equipment
- 1 large bow
- 1 rolling pin
- 1 large pot
- 1 pan
Ingredients
Pasta dough
- 300 g flour wheat, semolina or 50/50 mix
- 150 ml beetroot juice
- 1/2 ts salt
- 2 tbs olive oil
Filling
- 150 g vegan cream cheese store-bought or homemade
- 1 ts thyme leaves dried or fresh
- 3 tbs beetroot juice optional for color
- salt to taste
For serving
- 2 tbs olive oil
- 1 handful mushrooms
- 1 red onion chopped
- 20 g walnuts chopped
- fresh herbs thyme, rosemary or sage
Instructions
- To make the vegan beetroot ravioli, you'll first need to prepare the pasta dough. Mix together the flour and the salt, and then make a well in the center. Add the juice and olive oil. Mix slowly and add more and more flour to the well. When the mixture gets firm, you can start to knead until smooth. Form a ball and let the dough rest in the fridge to 30 minutes.
- While the dough is resting, you can prepare the filling. If you use homemade cream cheese, then follow you favourite recipe. Add the seasoning and mix well.
- You do not need a pasta machine if you do not have one. I used the rolling pin and rolled the dough as thin as I could. Split the dough so you can roll it easily.
- Cut small circles ( 7-8 cm) with using a glass top or a cookie cutter. With cookie cutter I did a few heard shaped ravioli but it was very time-consuming. I am not having a round cookie cutter so using a glass.
- Place 1/2 tbs of the filling in the center of each dough circle. Brush the ends with a bit of water and fold into half-circles. Check if you need water when making the first ones. When the dough is freshly rolled it might not need the water. But when it dries out, it will. Press the ends with your fingers and then seal them using a fork.
- In a large pot, bring salted water to boil and reduce the heat. The water should be simmering but not boiling. Cook the ravioli for 3 to 4 Minutes. Take ravioli out of the water with a skimmer and let drain.
- In a pan, add the olive oil and the fresh herbs. Then sauté the onions and mushrooms. Turn the heat down and add the ravioli in the pan just so that they get the olive oil.