Beetroot Ravioli with Cashew Cream Filling
Ingredients
Dough
- 240 g flour
- 200 g fresh beetroot
- 1 dl water
- 1 tsp salt
Filling
- 300 g cashew nuts (soaked for 4 hours)
- 1 1/2 tbsp nutritional yeast
- a splash of water
- salt and pepper
Preparation
Steam the beetroot for 20 minutes and let cool down completely.
Place the beetroot in a food processor and process until creamy. Add in flour, salt and water little by little until the dough sticks together.
Cover the dough and let rest for 30 minutes.
For the filling, place cashew nuts, nutritional yeast, water and salt and pepper in a food processor and process until perfectly creamy. Cover and set aside.
Using a pasta machine, roll out the dough until it’s about 2-3 millimeters thick.
Press a glass into the ravioli sheet and set the ravioli circles on a floured surface.
Each raviolo is made of 2 circles; put 1 teaspoon full of cashew cream in the middle of a circle, moisten the edges with a pastry brush and cover with another circle.
Press the edges with a fork so that it won't open while boiling.
Boil for 5 minutes and serve with a dash of olive oil and some cheese.
