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