Totally plant-based goodness! Made using your Kuvings Blender. It’s a gorgeous pink ravioli that will certainly appease your plant-based friends and family.
Vegan Beetroot Ravioli:
Pasta Dough:
- 1/2 cup water
- 50g beetroot, steamed
- 2.5 cups semolina
- pinch of salt
Cashew Cheese:
- 1/3 cup water
- 1/2 lemon, juiced
- 1/2 tsp garlic powder
- 1/2 tsp salt, pepper
- 1.5 cups raw cashews, soaked
Method:
- Preparation: Soak cashews in cold water at least 3 hours before juicing, preferably 24 hours before. If you forget, soak cashews for 30 minutes in boiling hot water. Steam beetroot and let cool.
- Using your high powered blender, blitz beetroot and water until a smooth paste forms.
- In a bowl, combine semolina and salt. Add in beetroot paste and mix until a dough forms.
- Using your hands, knead dough for a minimum of 5 minutes, or until mixture is well combined and a soft, fluffy dough ball has occurred.
- Place dough in the fridge for 30 minutes, covered.
- While dough rests, place cashew cheese ingredients in a high-powered blender and blitz for 2 minutes, or until a smooth mixture has formed.
- Remove dough from the fridge and flour your bench space and rolling pin. Roll out dough until flat, about 1cm in height.
- Slice the dough into long strips, then place 2 cm dollops of cashew cheese along the dough to form the inside of the ravioli.
- Fold ravioli dough in half over ravioli dough and press edges down with your fingers. Cut ravioli into individual pieces.
- Using a fork, press down all edges of ravioli to create a seal.
- In a pot of boiling water, add ravioli in two batches. Boil until ravioli rises to the surface. For extra cooking, add ravioli to a hot pan and saute until golden.
- Serve with crushed nuts and chopped herbs of your choice.
*Made in the Kuvings SV400 Vacuum Blender
Watch how easy it is to make!
