Do you always throw away the juice when you buy beets? That is no longer necessary from now on. In this delicious dish you use the beet juice to give color to the ravioli. Lenna Omrani from The Every Day Vegan used a filling of apple and walnuts for this recipe, but do you think something else tastes good? Then experiment with that.
This recipe is for 4 servings
Cooking time
50 minutes
Cooking time
5 minutes
Tools
Food processor, rolling pin, large pan.
Ingredients
For the ravioli:
250 g (hard) wheat flour
pinch of salt
115 ml beet juice
optional:pistachios
For the filling:
300 g tofu, cubed
100 g apple, diced
75 g walnuts
10 fresh basil leaves
salt and pepper
Preparation
- Mix the wheat flour, salt and beet juice in a large bowl. Stir everything together with a spoon and knead with your hands for at least 10 minutes to a firm dough.
- Make a large ball of the dough and wrap it in plastic wrap. Let the dough rest for 30 minutes in the fridge.
- In the meantime, make the filling. Place the tofu, apple, walnuts, basil and salt and pepper in a food processor and blend into small pieces. Do not grind the filling completely fine, otherwise it will be too moist.
- Remove the dough from the refrigerator. Sprinkle some flour over your clean work surface and roll out the dough with a rolling pin. The dough should be about 2 mm thick.
- Cut small circles out of the dough with a glass and moisten the edges of the dough with some water.
- Put some of the filling in the middle of the circles and then fold them in half. Press the edges with a fork so that the filling stays put while cooking. Repeat until all the dough and batter is used up.
- Bring water to a boil in a large saucepan and add salt. Cook the ravioli for 4 to 5 minutes.
- Drain the ravioli. Divide them among plates and drizzle with some olive oil. Garnish with pistachios and/or fresh basil and serve the ravioli with a salad.
