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
Parmesan* doesnt have to be vegan if you dont want it to be
Instructions
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