These pink beetroot ravioli are the perfect Valentine’s day dinner but are good for all occasions! The ravioli dough is made with beetroot juice that gives them such a pretty and vibrant colour, but they do not taste of beetroot. They are filled with a creamy tofu, apple, walnut and mint filling.
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These ravioli were amazing. I had so much fun making them and eating them and the result was delicious! They are very easy to make. I did everything by hand and rolled them out with a rolling pin. If you have a pasta machine that’s great though!
Ravioli are such a comfort food for me and making them at home is such a satisfying experience. I served them simply with extra virgin olive oil, crushed walnuts, black pepper and Italian herbs. The filling is rich, creamy and crunchy at the same time.
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For these pink beetroot ravioli, you will need:
- All-purpose flour
- Durum wheat semolina
- Beetroot juice
- Tofu
- Apple
- Walnuts
- Olive oil
- Mint leaves
- Salt and pepper
- Garnish: olive oil, walnuts, black pepper, Italian herbs
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Step by step instructions
- Mix all-purpose flour, durum wheat semolina and salt.
- Gradually add the beetroot juice and mix with a wooden spoon. Add more water if necessary.
- Then start to knead it (for about 8 mins) until it’s smooth, wrap in cling film and put in the fridge for 30 minutes.
4.In the meantime prepare the filling put all the ingredients in a blender and roughly blend them, it doesn’t have to be completely smooth
5. Roll out the dough very thinly (about 2 mm), then make circles with a cookie cutter/glass. Put a small amount of the filling in the middle and fold it over, closing the edge using a fork.
6. Cook in salted boiling water for 2/3 minutes! Serve and sprinkle with olive oil, more walnuts, black pepper and Italian herbs. Enjoy !
Did you make this recipe?
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