Vegan Beet Root Ravioli with Macadamia Ricotta

Homemade vegan beet root ravioli with creamy nutty ricotta. YUM! Serve this with a delicious buttery and herby sauce and I promise you're going to love this! Nothing you would usually do on a busy weeknight day. But hey, don't we all have some extra time at the moment?! 

The Recipe

Vegan beet root ravioli with macadamia ricotta

Ingredients

For the dough:

1 cup / 150 g all-purpose flour

3/4 cup / 150 g semolina flour

1/2 teaspoon salt

3/4 cup / 180 ml water

1 tablespoon olive oil

3 teaspoons beet root powder

For the filling:

1 1/2 cups / 220 g of macadamias (soaked in water overnight!)

2 tablespoons nutritional yeast

2 tablespoons lemon juice

1/2 teaspoon salt

dash of garlic powder

1/2 cup / 120 ml water

1/4 cup / 60 ml plant-based yoghurt (I used almond yoghurt)

1 tablespoon vegan parmesan cheese

For the sauce:

8 tablespoon vegan butter

10 fresh sage leaves

1 tablespoon fresh thyme leaves

Instructions

1. Soak the macadamia nuts in water overnight.

2. In a medium sized bowl combine flour, semolina, beet root powder, salt, oil and water. Knead dough by hand until smooth. Cover with foil and put into fridge.

3. Prepare the filling. Drain the macadamia nuts. Combine nuts with yeast, lemon juice, salt, dash of garlic, water, yoghurt and parmesan cheese. With a food processor mix the ricotta filling until creamy and smooth.

4. On a lightly floured surface roll out the pasta dough (divide into 4 equal pieces first). If you have a pasta machine use it. With a knife cut squares (about 2 inches / 6 cm) and place a little bit of the filling (about 2 teaspoons) in the center. Add another dough square on top and press the sides together (using your hands or a fork). Repeat with remaining dough and filling.

5. In a large pot bring lightly salted water to boil. Cook ravioli (in 2-3 batches) for about 2-3 minutes until they swim on the water surface. Drain ravioli.

6. In a pan heat vegan butter (or olive oil if you prefer) and herbs. Toss in ravioli (make two batches) and cook for a few minutes until covered with sauce and lightly crispy. Serve immediately with more vegan parmesan cheese (optional). ENJOY!