Beet Ravioli
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Beets - 2 pieces
- Olive Oil - 3 tablespoons
- Gluten-Free Flour - 17.6 oz
- Aquafaba - 1 cup
- Tofu - 10.6 oz
- Thyme - 6 sprigs
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the beets and place them on a sheet of foil.
Step 2
Drizzle with olive oil, season with salt, and wrap them up. Poke the foil with a fork in several places and bake for 30–40 minutes at 392°F. Then, blend the slightly cooled beets in a blender.
Step 3
For the dough, add the flour and salt to the bowl of a food processor. Whip the aquafaba until it reaches a whipped egg consistency for 2–3 minutes. Add the aquafaba to the food processor and mix. Add the beets and mix everything together.
Step 4
Transfer the resulting dough to a floured surface and knead it. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 5
For the filling, grate the tofu on a coarse grater. Season with salt and pepper. Add the thyme leaves and mix.
Step 6
Roll out half of the dough into a thin sheet on a floured surface. Evenly distribute portions of the prepared filling on top. Moisten the dough around each filling with water. Roll out the second half of the dough.
Step 7
Cover the filling with the rolled-out sheet of dough. Gently press the dough around the filling with your hands and cut into squares.
Step 8
Boil the resulting ravioli in salted boiling water (3 minutes after they float to the surface).
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