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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
Vegetarian

Ingredients

Pasta

Filling

To Serve

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