Valentine's day ravioli
Nothing screams more valentine than cooking together and these pink beet ravioli with a simple vegan ricotta filling are perfect for this occasion!
Recipe
For 4 people (if you are making it for 2 people you can freeze the ravioli)
Ingredients
For the pasta dough
2 cooked beets
350 gr of semolina flour (semola di grano duro / semola rimacinata flour)
For the filling
400 gr of vegan ricotta, I used my almond ricotta recipe (double batch it for this recipe)
zest from 1/2 lemon
2 sprigs of thyme, minced
5 big leaves of fresh sage, minced
salt and pepper to taste
pinch of nutmeg
For the sauce/garnish
100-150 gr of vegan butter
a handful of fresh sage
20 gr of walnuts
lemon zest
black pepper
Instructions
Start by blending the cooked beets in a blender with a splash of water until a very very smooth puree. You might need to scrape down the sides of your blender.
Pour the flour in a bowl and make a little well in the middle.
Add the beet puree and with a fork/spoon start incorporating the puree, adding flour slowly from the outside of the well to the middle.
Once it start to come together use your hands.
Transfer the dough on a clean surface dusted with more flour and kneed until a uniform pink dough forms.
Cover with plastic foil and leave to rest at room temperature for 30 minutes.
Meanwhile mix together all of the ingredients for the ricotta filling.
Once the dough has rested devide it into 4 pieces. Work with one at a time.
Flatten the piece in your hand before passing it through on the thickest setting of your pasta machine. Fold the edges in to create a rectangle that fits the width of your pasta machine, and run it through the thickest setting again until it’s uniform in shape and smooth.
Continue passing the dough through the machine working through each thickness setting until you get to setting 6.
Lay out your pasta sheets on a floured surface.
Spoon your filling evenly spaced on one sheet of pasta.
Take another pasta sheet and drape it over the filling to cover.
Use your fingers to press around the filling and remove as much air as possible.
Use a pastry cutter or ravioli cutter to cut the ravioli in any shape you like.
Cook the ravioli in boiling salted water for 2 minutes.
Melt the butter in a pan on low heat, add the sage and the cooked ravioli.
Gently toss to coat each ravioli in butter. Garnish with the walnuts, lemon zest and pepper. Leave on low to heat through and toast the walnuts for 1 minute.
Optional serve with grated vegan parmesan on top.
Buon appetito!
