Vegan Beetroot Ravioli with Almond Ricotta & Chives
This striking vegan beetroot ravioli with almond ricotta and chives makes a vibrant and delicious dinner.
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This stunning, vegan magenta beetroot ravioli with almond ricotta and chives makes a lovely dish for entertaining.
Filled with creamy almond ricotta and flavoured with fresh chives, it needs nothing more than a drizzle of olive oil and some freshly cracked black pepper to finish it off.
Not only is it beautiful to look at with its vibrant pink colour, but it’s also packed with delicious flavours and textures that will leave your guests asking for the recipe.
Is vegan beetroot ravioli healthy?
The addition of beetroot in this recipe not only adds a unique and vibrant colour, but also boosts the nutritional value of the dish.
Beetroot is low in calories, high in fibre, and packed with essential vitamins and minerals like folate, vitamin C, iron, and potassium.
Additionally, beetroot is known for its antioxidant and anti-inflammatory properties, making this dish a healthier alternative to regular pasta.
The almond ricotta filling also adds a boost of protein, healthy fats, and fibre to the dish.
Can I make this recipe ahead of time?
If you’re planning a dinner party and want to avoid having to do too much cooking on the day, you can make this pasta dough and filling up to 24 hours ahead. Keep the completed dough and filling wrapped up in the fridge and take them out when you’re ready to roll out and assemble the ravioli.
Alternatively, you can freeze the uncooked ravioli for up to 2 months. Simply place them on a tray in a single layer and freeze until firm, then transfer them to an airtight container or freezer bag to store. Cook the frozen ravioli directly from frozen in a large pot of simmering salted water for about 5-7 minutes until cooked through.
Total Time: 2 hours
Total Time: 2 hours
- For the pasta
- 56.25 56.25 g raw, whole beetroot
- 62.5 62.5 g plain flour
- 1.5 1.5 tbsp aquafaba
- 0.5 0.5 tsp sea salt flakes
- extra flour, for dusting
- For the filling
- 21.25 21.25 g flaked almonds
- 30 30 ml water
- 0.25 0.25 tsp sea salt flakes
- 0.25 0.25 clove garlic, peeled
- 0.5 0.5 tbsp nutrional yeast
- 0.25 0.25 tbsp lemon juice
- 0.75 0.75 tbsp fresh chives, chopped
- black pepper, to taste
- To serve
- extra virgin olive oil, for drizzling
- 0.5 0.5 tbsp fresh chives, finely chopped
- sea salt and black pepper, to taste
- 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.
- Once the beetroot is cooked, let it cool and then trim and roughly chop. Add the cooked beetroot to a high-speed blender along with the aquafaba and salt, and purée until very smooth.
- Add the plain flour to a large mixing bowl and create a well in the centre. Pour the beetroot purée into the well and stir until well combined. Knead the dough for 10 minutes, cover with a cloth and let it rest for 20 minutes.
- Divide the dough into 4 portions and roll each portion into a thin and even sheet of pasta using a pasta machine.
- To make the filling, blend flaked almonds, water, salt, garlic, nutritional yeast, lemon juice, and fresh chives together until it forms a thick and creamy paste.
- Place small mounds of the filling along 2 of the 4 strips of pasta, spacing them evenly. Cover each strip with the remaining sheets of pasta to encase the filling.
- Use a sharp knife or fluted cutter to cut out the ravioli, making sure that they are well-sealed and no filling can escape during cooking.
- Bring a large pot of salted water to a boil. Reduce the heat, add the ravioli, and cook at a gentle simmer for 3-5 minutes until they float to the surface.
- Serve the cooked ravioli sprinkled with the remaining chives, some black pepper, and a drizzle of good olive oil. This vegan beetroot ravioli is a nutritious and delicious pasta dish that’s perfect for a dinner party or a cozy family meal.
Nutritional information per serving (160g): Calories 388, Fat 13g, Saturates 1.2g, Sugars 5.3g, Salt 4.6g
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