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Vegan beetroot ravioli with apple and walnuts

Ingredients

Directions

The secret of this beautiful, delicately-flavoured ravioli dish is in the handmade fresh pasta, with the special added touch of beetroot extract, and its delicious filling.

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Steps

1

Prepare the red beetroot extract, using a fine-mesh sieve to obtain a very soft, clear juice.

2

Prepare the dough using the flours, salt and beetroot extract, which will provide the moisture and the colour. I used a food processor with the plastic blade for mixing the dough, producing a perfect fresh pasta dough in a few moments. Wrap the dough in clingfilm and leave it in the fridge for 30 minutes.

3

Prepare the stuffing in the food processor from the walnuts, tofu and apple, using the normal blade.

4

Prepare the sauce by stewing the chopped apple and celeriac in a pan with a little water and salt. Cook for 5 minutes on a high heat. Then liquidize them with a stick blender, adding a little oil and water.

5

Stretch the pasta with a pasta maker, to the desired thickness: I pull it out to a 6, fairly thin.
Prepare the ravioli by placing a teaspoon of filling for each packet on the sheet of fresh pasta. Space the spoonfuls of filling at least 5 cm apart, and then cover them with a second sheet of pasta. Press around each packet lightly to seal it, and then cut the ravioli apart with a pastry wheel or suitable cutter.
Cook the ravioli in boiling salted water for about 3 minutes.

6

Brush a layer of sauce onto each plate and serve 3 ravioli per portion.

Enjoy

Vegan beetroot ravioli with apple and walnuts

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Ingredients

Adjust Servings:
70g type 1 flour ingredient for fresh pasta
30g durum wheat semolina ingredient for fresh pasta
50g beetroot extract ingredient for fresh pasta
1 pinch of salt ingredient for fresh pasta
50g natural tofu ingredient for filling
50g apple ingredient for filling
30g walnut kernels ingredient for filling
fine salt to taste - ingredient for filling
extra virgin olive oil as required - ingredient for filling
50g apple ingredient for sauce
60g celeriac ingredient for sauce
fine salt to taste - ingredient for filling
extra virgin olive oil as required - ingredient for filling

Martino Beria

Martino Beria

Martino Beria is an Italian chef, graduated in Food Science and Gastronomy, specialized in plant based cuisine. He is also an author and consultant for restaurants and food companies.

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