Beetroot and Walnut Ravioli
INGREDIENTS
- Pre-made fresh egg-free pasta sheets (300g)
- 2 small beetroots, cooked
- 120g cashew ricotta (see appetizer recipes)
- 1 lemon, zest only
- 60g vegan butter
- 40g walnuts, roughly chopped
- 12 sage leaves
- Sea salt
NUTRITION
Per serving
540
Calories
15g
Protein
76g
Carbs
21g
Fats
METHOD
1
Make the filling
Mash the cooked beetroots with cashew ricotta, lemon zest and salt to a thick purple paste.
2
Form the ravioli
Place teaspoons of filling on a pasta sheet, cover with a second sheet, press around each mound and cut.
3
Boil
Cook the ravioli in well-salted water for three minutes until they float and the dough turns translucent.
4
Sage butter
Brown vegan butter in a pan with walnuts and sage for two minutes. Drain ravioli and toss in the butter.
VEG.ARMY TIP
Use ready rolled fresh egg-free pasta — making your own takes practice and the assembly is the real art.
