These pink ravioli taste as good as they look. Their pink hue comes from the beet juice and they are stuffed with a sunflower seed ricotta that is absolutely delicious. This homemade pasta is labor intensive but totally worth it.

Beet Ravioli With Spinach and Sunflower Seeds [Vegan]

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Ingredients

  • 1 cup wheat or spelt flour
  • 1/3 cup beet juice
  • A pinch of salt
  • 2 tablespoons olive oil
  • 1 package of spinach
  • 1-2 cloves garlic
  • 1/2 cup sunflower seeds
  • 3 tablespoons nutritional yeast
  • A few tablespoons non-dairy milk
  • Salt, to taste
  • Nutmeg, to taste
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Preparation

  1. Prepare the pastry board or a large bowl.
  2. Sift the flour with the salt.
  3.  Heat up the beet juice with sugar so that it's almost boiling but do not boil it. Pour the juice into the flour mix it well.
  4. Start kneading the pasta while adding the olive oil. The dough should be soft and elastic.
  5. Cover the dough and leave it for 15-40 minutes.
  6. Place your sunflower seeds in boiling water and leave them for 20 minutes.
  7. Drain the seeds and add your yeast flakes. If the dough is too dry, add water.
  8. Season it with salt to taste.
  9. Heat a tablespoon of olive oil on the stove and add the finely chopped garlic. Fry it for about 2 minutes.
  10. Add the spinach and simmer about 10 minutes.
  11. Finally, add the sunflower seed mixture and mix it well.
  12. Season the ravioli to taste with salt and nutmeg.
  13. Flour a surface and roll out the dough portion thin.
  14. Cut the dough in half and start making your ravioli. In the first half, add equal amounts of stuffing.
  15. Cut the ravioli using special cutters, knife, or a glass.
  16. Boil a large amount of water and cook the ravioli until they float to the surface.
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