When Beetroot and Mushroom Ravioli looks this good, you are guaranteed to impress your partner, friends or loved ones this V-Day! Hell you don’t even need to make it for anyone but yourself, lets show a little #selflove this V-Day!!

The beauty with home-made ravioli is you can add what you like, whatever is left in the fridge type thing. Its almost, if we can go as far as saying, a Zero-Waste pasta option [Maybe a stretch too far hey]

But YUM YUM YUM. I also like to make pan fried butter and sage with mine, trust me its amazing.

While I was googling what would be a nice background story for our V-Day dinner idea, I came across the usual – Saint Valentines blah blah, we know this. I was after something new. Something unique, and then…with thanks to GOOGLE I found the best history of the day yet. Maybe not the best, but definitely new to me.

Valentine’s Day is a time to celebrate romance and love and kissy-face fealty. But the origins of this festival of candy and cupids are actually dark, bloody — and a bit muddled.

Though no one has pinpointed the exact origin of the holiday, one good place to start is ancient Rome, where men hit on women by, well, hitting them.

Those Wild And Crazy Romans

From Feb. 13 to 15, the Romans celebrated the feast of Lupercalia. The men sacrificed a goat and a dog, then whipped women with the hides of the animals they had just slain.

The Roman romantics “were drunk. They were naked,” says Noel Lenski, a historian at the University of Colorado at Boulder. Young women would actually line up for the men to hit them, Lenski says. They believed this would make them fertile.

The brutal fete included a matchmaking lottery, in which young men drew the names of women from a jar. The couple would then be, um, coupled up for the duration of the festival — or longer, if the match was right.

TOTALLY gobsmacked [Excuse the pun] on this one! Don’t take my word for it, read it here, on The Dark Take on V-Day
Beetroot, Mushroom Ravioli

Beetroot & Mushroom Ravioli

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Perfect dish for your loved one this Vaentines day... Or any day - Am I Right? This delicious Beetroot and mushroom Ravioli is simply melt-in-your-mouth STUFF! YUM
Prep Time: 30 minutes
Cook Time: 35 minutes




To Serve


To make the Pasta

  • Add the semolina and flour to a bowl, add nutritional yeast, salt and then the water, beet juice, oil and mix well
  • knead the dough until well combined, roll the dough out onto a floured surface in 1/2cm in diameter. press out the ravioli shapes or slice with a pizza cutter into squares

For your filling

  • Blend the ingredients until smooth and set aside
  • Scoop 1 tsp of muschroom fillinginto the ravioli, wet the edges and add the outer layer on top. Press well so they stick.
  • Let them dry at room temp for about an hour [Dust the surface with flour]
  • Heat some water with salt, add a few ravioli's at a time, let them cook for 3-4 minutes, drain and serve.
  • * Cooked butter and fresh sage is a simply amazing extra sauce to have
  • Serve with crushed walnuts, hers and cheese of your choosing