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Red is the colour of love and holly berries, so to me there is nothing more joyful than some homemade red ravioli to bring a festive mood to the table. These ravioli are plant based, easy to make, joyful and delicious, what else you can ask for in a hearty dinner?
- 250g Flour
- 200g Cooked beetroot
- 1 tsp Salt
- 150g Cashew nuts soaked overnight
- 150g Spinach
- Salt and pepper to taste
method
- Blend the beetroot in a mixer
- In a large bowl mix the flour, salt and beetroot together to form a soft dough. Adjust with more flour if the dough is too sticky or wet.
- Cover the dough and place it into the fridge for about 20 minutes
- Meanwhile pour some hot water on the spinach leaves, to make them soft (but do not cook them).
- Drain the spinach and place them in a food processor with the cashew nuts, a pinch of salt and pepper. Process until it is creamy but not completely smooth (I personally prefer some chunky bits of cashew nuts – it adds texture to the filling)
- Take the dough out of the fridge and roll it on a floured surface until it’s about 2-3 mm thick, add a bit of flour if it’s too sticky.
- Use a cookie cutter to cut the dough in circles, mine were about 8cm in size.
- Apply a notch of filling to the centre of each circle.
- Fold the circle in half to wrap the filling inside your ravioli, then press the edge with a fork to seal each ravioli.
- DONE! Cook these ravioli in boiling salted water, they are ready when they rise up and float at the top of the pan.
Is it a tablespoon of salt or a teaspoon in the festive ravioli recipe?
Hi Julie, thank you for flagging that. It’s definitely just a teaspoon! We’ve corrected it on the blog. Hope you are able to try the recipe out 🙂