Step by Step Beetroot Ravioli with Almond Ricotta and Chives

Nutritional Information:

Per serving (160g) Calories 388, Fat 13g, Saturates 1.2g, Sugars 5.3g, Salt 4.6g


Ingredients

For the pasta:

225g (1 ½ cups)
250g (2 ½ cups)
Extra Flour, for dusting

For the filling:

85g (1 cup)
120ml (½ cup)
Water
Black Pepper, to taste

To serve:

Extra Virgin Olive Oil, for drizzling
2 tbsp
Fresh Chives, finely chopped
Sea Salt and Black Pepper, to taste

Method

1

Preheat oven to 180°C (Gas Mark 4, 350°F).
Wrap the beetroot in foil and transfer to the oven to roast for 1 hour.

2

Preheat oven to 180°C (Gas Mark 4, 350°F).
Wrap the beetroot in foil and transfer to the oven to roast for 1 hour.

3

Trim the cooked beetroot and roughly chop.
Add them to a high speed blender along with the
aquafaba and salt, and puree until very smooth.

4

Divide the dough into 4 and roll the pasta out
through a pasta machine until you have 4 long strips of
thin pasta.

5

Divide the dough into 4 and roll the pasta out
through a pasta machine until you have 4 long strips of
thin pasta.

6

Place small mounds of the filling, evenly
spaced, along 2 of the 4 strips of pasta. Place the
2 remaining sheets of pasta on top to encase
the filling.

7

Place small mounds of the filling, evenly
spaced, along 2 of the 4 strips of pasta. Place the
2 remaining sheets of pasta on top to encase
the filling.

8

Use a sharp knife or fluted cutter to cut out the
ravioli, at the same time making sure that they are
well sealed and no filling can escape during cooking.

9

Serve sprinkled with the remaining chives, some
black pepper and a drizzle of good olive oil.

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