Beetroot Ravioli

These beetroot ravioli feature vibrant beetroot pasta filled with creamy cashew cheese, making them both beautiful and satisfying.

Course Main

Cuisine Italian

Prep Time 1

Cook Time 5

Resting Time 30

Total Time 1 35

Servings

Steam the beetroot for about 20 minutes or until fork-tender. Let it cool completely, then peel and chop into chunks.
Blend the beetroot in a food processor or blender until smooth and creamy.
Add flour and salt to the food processor. Gradually add water as needed, processing until the dough comes together in a ball. It should be soft but not sticky.
Remove from the processor, shape into a ball, and wrap in a clean towel or plastic wrap. Let it rest at room temperature for 30 minutes.

Soften the cashews (optional): If you have time, soak the cashews in hot water for 10–15 minutes, then drain. This makes the filling extra smooth.
Add cashews, nutritional yeast, garlic, lemon juice, and salt to a food processor. Blend until creamy and smooth. Add a splash of water if needed for blending. Set aside.

After resting, cut the dough into 3 equal pieces. Roll out one piece at a time on a lightly floured surface until about ⅛ inch (3–4 mm) thick.
Use a round cookie cutter or the rim of a glass to cut circles from the dough. Lay them out on a floured surface.
Place 1 teaspoon of cashew filling in the centre of half the circles. Lightly moisten the edges with water using a pastry brush or your finger. Cover with a second dough circle and press the edges to seal. Crimp the edges with a fork to ensure they don’t open during cooking.

Bring a large pot of salted water to a boil.
Gently drop in a few ravioli at a time. Boil for about 5 minutes, or until they float and are tender. Use a slotted spoon to remove them carefully.
Plate the ravioli and sprinkle with nutritional yeast, vegan grated cheese, or a drizzle of olive oil. Serve warm.