Name: Gluten-Free Beetroot Ravioli
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 60 servings
Ingredients: 115 g rice flour (brown rice flour is fine too); 90 g buckwheat flour; 60 g tapioca starch; 2 tsp xanthan gum; 0.25 tsp turmeric; 30 ml olive oil; 150 ml reduced aquafaba (reduced to resemble egg whites, see notes); 250 g raw beetroots; 110 g walnut pieces; 1 head garlic; 1.5 tbsp lemon juice (more to taste); 0.5 tsp dry rosemary (pounded to powder); 1 tsp salt (approx. 1 tsp); 0.25 tsp black pepper (to taste); 0.75 cup GF breadcrumbs (or GF ground crackers); 0.25 pinch rosemary (for rosemary salt, see notes); 0.25 pinch coarse sea salt (for rosemary salt, see notes); 2 cloves garlic cloves (sliced thinly); 1 tbsp olive oil (a drizzle of walnut OR extra virgin olive oil); 1 lemon lemon (zest); 0.25 cup pine nuts (toasted)

Instructions

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1

Heat the oven to 200°C / 390°F. Wash the [raw beetroots] and wrap them in a large piece of kitchen foil with a few [tbsp water]. Cut the top off the garlic (1 head), drizzle with [olive oil], and wrap in separate foil. Place both in the pre-heated oven. Bake the [garlic] for 35-40 minutes and [beetroots] until tender (60-90 minutes).
2

Once [raw beetroots] are cool enough, peel and chop them roughly.
3

Toast walnut pieces (110 g) in a dry frying pan until lightly browned and fragrant.
4

If using crackers, grind them finely in a food processor. Remove and set aside.
5

Place toasted [walnut pieces] in a food processor and process until fine. Add peeled, chopped [beetroots], squeezed [roasted garlic cloves] (adjust to taste), and process until a fine paste forms. Season with salt (1 tsp), black pepper (0.25 tsp), lemon juice (1.5 tbsp), and dry rosemary (0.5 tsp).
6

Thicken the filling with GF breadcrumbs (0.75 cup) and adjust seasoning. The filling should not be too wet.
7

In a mixing bowl, combine rice flour (115 g), buckwheat flour (90 g), tapioca starch (60 g), xanthan gum (2 tsp), and turmeric (0.25 tsp). Add olive oil (30 ml) and rub it into the dry ingredients. Mix in reduced aquafaba (150 ml) and knead until the dough reaches the right consistency. Rest for 30 minutes.
8

Roll the dough out as thin as possible (2-3 mm) on a lightly floured surface.
9

Use a 5 cm / 2" cookie cutter or glass to cut out dough circles. Place about 1 teaspoon of filling on half the circles. Top with another circle, draping it around the filling and avoiding air pockets. Seal edges with your fingers, then crimp with a fork. Place finished ravioli on a rice-floured tray and cover to prevent drying.
10

Bring a medium pot of [water] to a boil. Cook 5-6 ravioli at a time for about 5 minutes. Remove with a slotted spoon, gently shaking off excess water. Repeat for remaining ravioli.
11

To serve, sauté garlic (2 cloves) in olive oil (1 tbsp). Gently baste the ravioli in the garlic oil. Serve with a sprinkling of [rosemary salt], [zest of 1 lemon], and toasted pine nuts (0.25 cup).