Don't discard that beet juice next time you buy beets—transform it into stunning pink ravioli dough. Vegan chef Lenna Omrani from The Every Day Vegan pairs it with a flavorful apple-walnut filling in this inventive dish. Experiment with your own fillings for endless variations.
Serves 4
Prep time: 50 minutes
Cook time: 5 minutes
Tools: Food processor, rolling pin, large pan
Ingredients
For the ravioli dough:
- 250 g (hard) wheat flour
- Pinch of salt
- 115 ml beet juice
- Optional: pistachios for garnish
For the filling:
- 300 g tofu, cubed
- 100 g apple, diced
- 75 g walnuts
- 10 fresh basil leaves
- Salt and pepper, to taste
Preparation
- Mix the wheat flour, salt, and beet juice in a large bowl. Stir with a spoon, then knead by hand for at least 10 minutes until a firm dough forms.
- Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, prepare the filling: In a food processor, pulse the tofu, apple, walnuts, basil, salt, and pepper until coarsely chopped. Avoid over-processing to prevent excess moisture.
- Remove dough from fridge. Flour your work surface and roll out to about 2 mm thick using a rolling pin.
- Cut into small circles with a glass. Moisten edges with water.
- Place filling in the center of each circle, fold in half, and seal edges with a fork. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Cook ravioli for 4-5 minutes.
- Drain and divide among plates. Drizzle with olive oil, garnish with pistachios and/or fresh basil, and serve with a side salad.
