BEETROOT RAVIOLI
Homemade beetroot ravioli with potatoes and basil tofu from Mediterranea BioVeg .
Simple flavours are always a win plus homemade pasta is something incredible.
Servings: 5 servings/50 ravioli | Calories: 176kcal | Author: Andrea Aronica
Ingredients
200g beetroot
300g durum wheat flour
50ml water
100g basil tofu (Mediterranea BioVeg)
500g potatoes
30ml olive oil
1 clove garlic
1/4 tsp salt
Sage & herbs
500g cherry tomatoes
Method
Blend beetroot until you get a uniform mixture;
Place the flour into a large bowl and add salt and water. Then pour the beetroot mixture;
Stir together, forming a ball. Turn onto a floured surface and kned until smooth and elastic, about 10 mins. Cover and let it rest for 15 mins;
Dice potatoes and cook them in a frying pan with olive oil, sage, salt and a clove of garlic*;
Place in a blender basil tofu from Mediterranea BioVeg and potatoes. Make sure to get a uniform mixture. Then let it cool down;
Divide dough into 6 balls; roll one portion to 3 mm thick using a rolling pin or a pasta machine;
IUsing a glass or a pastry ring create some circles into the dough and place in the middle rounded teaspoonfuls of filling in each circle;
Fold sheet over and press down with a fork to seal;
Add salted water to a sauce pan, bring it to boil and cook the ravioli for around 3-5 mins;
Enjoy them with some sauted cherry tomatoes and herbs**.
Notes
* Remember to brown the garlic first.
** You can use any sauce you like but I would suggest to keep it simple.
Nutrition
