These ravioli can be served as an entree or main dish. They don’t require a lot of ingredients and are very easy to make.
We used roasted beetroot that gave these ravioli a vibrant colour and filled them with Plantcraft pâté and vegan cream cheese. We served them with garlic and rosemary infused olive oil and the result was heavenly.
1 hour 45 minutes
- 250 g flour
- 200 g beetroot
- 1 teaspoon salt
- 80-100 ml water
- Plantcraft pâté
- Vegan cream cheese
Serve with olive oil and your choice of greens.
Peel the beets and chop them into small cubes. Layer them onto a baking sheet, sprinkle them with some olive oil and roast them in the oven on 220 degrees (430 Fahrenheit) until tender then let them cool. Place them into a food processor, add the water little by little and blend until it turns into a smooth, creamy beetroot purée.
Place flour into a large bowl, add salt, blend in the beetroot purée and keep kneading until the dough becomes nice and smooth. If it’s too sticky, add some more flour. Let it rest for 40 minutes.
Carefully roll out the dough until it’s about 3 mm thin – you can also use a pasta machine for this job. Use a cookie cutter or a glass to cut out the ravioli shapes. Place the filling in the middle of the circle and cover it with the other half. Press the edges down with a fork so they don’t open while cooking.
Bring a large pot of water to the boil and cook your ravioli. They’re done once they float up to the surface. Carefully remove them with a slotted spoon.