Ricotta Beet Raviolis with Lemon Butter, Mint, and Peas
Ingredients
- 8 oz of crumbled tofu
- 1/8 cup of cream cheese
- 1 tbs of nutritional yeast flakes
- 1 tsp of lemon
- 3/8 tsp of pink salt
- dash of black pepper
- for the ravoli
- 2 cups of semolina flour
- 2 cups of all purpose flour
- 1 tsp of garlic powder
- 1/2 tsp of pink salt
- 1 cup of aquafaba
- 1 thumb size piece of beetroot
- for the butter
- 1/3 cup of vegan butter
- juice from 1/3 of a lemon
- dash of pink salt
- directions
Preparation
In a bowl combine first 6 ingredients
Mix well and set ricotta aside
For the ravioli combine all dry ingredients
Combine wet ingredients into a blender and blend until smooth then add wet to dry
Mix until dough forms and knead well
Cover and set in fridge for 30 minutes
Once dough is ready roll out into a very thin rectangle
Add a large pinch of ricotta into small piles on one half of the dough sheet
Fold over other half of dough sheet and press a heart shaped cookie cutter around each pile
In a large pot bring water to a boil
Reroll dough and repeat process until finished
In a small pot on medium heat add butter and lemon
Let butter simmer for around 4-5 minutes or until browned
Remove from heat and add mint
Boil raviolis until they float to surface
Remove and roll in butter
Plate and add fresh mint and peas
Enjoy!
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