1 large beetroot roasted in a little olive oil then skinned and processed into puree to use instead of water in the flour mix approx 2 cups to 60-70ml puree.
1 tbsp oil pinch of salt.
No eggs as it’s all vegan.
Filling: cashew ricotta & caramelized shallots
60 grams of cashews soaked for half hour in boiling water
mixed with
2 tbsp of nutritional yeast
40 grams shredded vegan cheese
2 shallots thinly sliced and slowly fried with a little oil and sugar.
Boil the ravioli for 3-4 minutes then pan fried in vegan butter with a handful of sage leaves until slightly crispy.
mrsgrafstroem
These look great! I made orecchiette with beet powder some weeks ago and they looked so pretty before cooking, a bit like rose petals, so lovely. After cooking they looked like used bandaids that someone lost in a communal pool.
throwinaway456
Great job.
As we say about beetroot in my country, you can beat an egg…..
3 Comments
1 large beetroot roasted in a little olive oil then skinned and processed into puree to use instead of water in the flour mix approx 2 cups to 60-70ml puree.
1 tbsp oil pinch of salt.
No eggs as it’s all vegan.
Filling: cashew ricotta & caramelized shallots
60 grams of cashews soaked for half hour in boiling water
mixed with
2 tbsp of nutritional yeast
40 grams shredded vegan cheese
2 shallots thinly sliced and slowly fried with a little oil and sugar.
Boil the ravioli for 3-4 minutes then pan fried in vegan butter with a handful of sage leaves until slightly crispy.
These look great! I made orecchiette with beet powder some weeks ago and they looked so pretty before cooking, a bit like rose petals, so lovely. After cooking they looked like used bandaids that someone lost in a communal pool.
Great job.
As we say about beetroot in my country, you can beat an egg…..