Vegan Beetroot Ravioli with Almond Ricotta & Chives
This striking vegan beetroot ravioli with almond ricotta and chives makes for a vibrant and delicious dinner. In this recipe, you’ll learn how to make your own vegan ravioli with our handy step-by-step guide that will guide you through every step of the process.
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This stunningly purple vegan beetroot ravioli makes a lovely dish for entertaining.
Filled with creamy almond ricotta and flavoured with fresh chives, it needs nothing more than a drizzle of olive oil and some freshly cracked black pepper to finish it off.
Not only is it beautiful to look at with its vibrant pink colour, but it’s also packed with delicious flavours and textures that will leave your guests asking for the recipe.
Learn how to make vegan beetroot ravioli with this step-by-step guide:
Step 1: Roast the beetroot in the oven for an hour, until they are tender and full of flavour.
Step 2: Let your beetroot cool, then trim and roughly chop it. Create the beetroot purée by blending the beetroot chunks with aquafaba and salt until very smooth.
Step 3: Add plain flour into a mixing bowl and create a well in the centre. Pour the beetroot purée into the well and stir until well combined. Knead the dough for 10 minutes, cover with a cloth and let it rest for 20 minutes.
Step 4: While your pasta rests, make your filling by blending flaked almonds, water, salt, garlic, nutritional yeast, lemon juice, and fresh chives together until it forms a thick and creamy paste. Set aside.
Step 5: Once rested, divide the dough into 4 portions, and roll each one into a thin and even sheet of pasta. Use a pasta machine if you have one, but a rolling pin will work, too.
Step 6: Place small mounds of the filling along 2 of the 4 strips of pasta, spacing them evenly. Cover each strip with the remaining sheets of pasta to encase the filling.
Step 7: Cut out the ravioli, making sure that they are well-sealed so no filling can escape during cooking. We used a fluted cutter to make square ravioli, but you can use a sharp knife, or a cookie cutter to make your ravioli in a variety of shapes – just make sure there’s a good border or pasta all the way around the filling.
Step 8: Bring a large pot of salted water to a boil. Reduce the heat, carefully add the ravioli, and cook at a gentle simmer for 3-5 minutes until they float to the surface.
Step 9: Serve the cooked ravioli sprinkled with the remaining chives, some black pepper, and a drizzle of good olive oil.
If you’re planning a dinner party and want to avoid having to do too much cooking on the day, you can make this pasta dough and filling up to 24 hours ahead. Keep the completed dough and filling wrapped up in the fridge and take them out when you’re ready to roll out and assemble the ravioli.
Total Time: 2 hours
Calories: 388
Servings: 4
Rating:
Nutritional information per serving:
Serving size
160g
calories
388
fat
13g
saturates
1.2g
sugars
5.3g
salt
4.6g
Total Time: 2 hours
Calories: 388
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the pasta
- 56.25 56.25 g raw, whole beetroot
- 62.5 62.5 g plain flour
- 1.5 1.5 Tbsp aquafaba
- 0.5 0.5 tsp sea salt flakes
- extra flour, for dusting
- For the filling
- 21.25 21.25 g flaked almonds
- 30 30 ml water
- 0.25 0.25 tsp sea salt flakes
- 0.25 0.25 clove garlic, peeled
- 0.5 0.5 Tbsp nutrional yeast
- 0.25 0.25 Tbsp lemon juice
- 0.75 0.75 Tbsp fresh chives, chopped
- black pepper, to taste
- To serve
- extra virgin olive oil, for drizzling
- 0.5 0.5 Tbsp fresh chives, finely chopped
- sea salt and black pepper, to taste
Method
- Preheat oven to 180°C (Gas Mark 4, 350°F). Wrap the beetroot in foil and transfer to the oven to roast for 1 hour.
- Once the beetroot is cooked, let it cool and then trim and roughly chop. Add the cooked beetroot to a high-speed blender along with the aquafaba and salt, and purée until very smooth.
- Add the plain flour to a large mixing bowl and create a well in the centre. Pour the beetroot purée into the well and stir until well combined. Knead the dough for 10 minutes, cover with a cloth and let it rest for 20 minutes.
- Divide the dough into 4 portions and roll each portion into a thin and even sheet of pasta using a pasta machine.
- To make the filling, blend flaked almonds, water, salt, garlic, nutritional yeast, lemon juice, and fresh chives together until it forms a thick and creamy paste.
- Place small mounds of the filling along 2 of the 4 strips of pasta, spacing them evenly. Cover each strip with the remaining sheets of pasta to encase the filling.
- Use a sharp knife or fluted cutter to cut out the ravioli, making sure that they are well-sealed and no filling can escape during cooking.
- Bring a large pot of salted water to a boil. Reduce the heat, add the ravioli, and cook at a gentle simmer for 3-5 minutes until they float to the surface.
- Serve the cooked ravioli sprinkled with the remaining chives, some black pepper, and a drizzle of good olive oil. This vegan beetroot ravioli is a nutritious and delicious pasta dish that’s perfect for a dinner party or a cozy family meal.
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