Name: Vegan Beetroot Ravioli
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 40 servings
Cuisine: italian
Ingredients: 250 g all purpose flour ((wheat or GF)); 1 tsp salt; 0.125 tsp turmeric ((optional)); 1 tbsp xanthan gum ((only for GF pasta)); 1 tbsp extra virgin olive oil; 0.5 cup aquafaba (* (or water)); 150 g walnut pieces; 450 g fresh beetroots (peeled); 2 tsp extra virgin olive oil; 2 tbsp balsamic vinegar (**); 3 clove cloves garlic; 2 tbsp nutritional yeast; null null salt (and pepper); null null pepper; 0.125 tsp ground nutmeg (adjust to taste); 1 tbsp breadcrumbs (fine (optional)); null null olive oil (quality, flavoured with garlic or fresh sage); null null walnut crumb; null null fresh thyme (leaves)

Instructions

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1

Preheat the oven to 1800C / 3550F and place walnut pieces (150 g) on a large baking tray. Toast for about 8-10 minutes, until golden and fragrant. Set aside to cool.
2

While walnuts are roasting, cut the fresh beetroots (450 g) into quarters. Mix extra virgin olive oil (2 tsp) and balsamic vinegar (1 tbsp) in a small bowl and coat the beetroot.
3

Increase the oven temperature to 2000C / 3900F.
4

Place the [fresh beetroots] and garlic (3 cloves) (pierced) on a small tray. Bake for about 25 minutes, stirring halfway through and removing garlic when soft. Allow beetroots to cool.
5

Place cooled [walnut pieces] in a food processor and grind finely. Reserve walnut pieces (0.25 cup) aside for garnish.
6

Place [fresh beetroots], squeezed [garlic] cloves, and nutritional yeast (2 tbsp) in the food processor. Process until smooth. Add most of the ground [walnut pieces] to thicken, then season with [salt], [pepper], ground nutmeg (0.125 tsp), and an extra tablespoon of [balsamic vinegar] if desired. Add breadcrumbs (1 tbsp) to thicken further if needed.
7

In a mixing bowl, combine all purpose flour (250 g), salt (1 tsp), optional turmeric (0.125 tsp) and xanthan gum (1 tbsp). Make a well in the center and add extra virgin olive oil (1 tbsp) and aquafaba (0.5 cup). Mix with a spoon until roughly combined. Adjust with a touch more [aquafaba] (or [water]) if dough is too dry, or more [all purpose flour] if too wet.
8

Knead the dough for 10 minutes and then set aside for 30-60 minutes under a damp kitchen towel so it doesn24t dry up.
9

Once rested, take one quarter of the dough and roll it out with a rolling pin on a lightly floured surface as thin as possible (2-3 mm). Use a glass or a cookie cutter (7 cm / 2.7523 diameter) to cut out circles.
10

Place one pasta sheet on a lightly floured surface. Make small blobs (filling (0.5 tsp)) in the middle of each circle. Fold each circle in half around the filling, ensuring no air pockets to prevent bursting during cooking.
11

Put the finished [ravioli] on a lightly floured surface and cover with a kitchen towel while making the rest. Continue until all dough and/or filling is used.
12

Bring a medium pot of [water] to boil. Once boiling, place a few [ravioli] (do not overcrowd) in the boiling water and cook for about 5 minutes. Remove cooked [ravioli] with a slotted spoon, shaking off excess water, and place on a plate. Cook all remaining [ravioli] this way.
13

To serve, baste them in [olive oil] flavored with garlic or [fresh sage] and finish off with [walnut crumb] and [fresh thyme] leaves.