Pink Ravioli with Beetroot, Hazelnut & Rosemary Filling

With this recipe you can make ravioli yourself and you won’t need a pasta machine or any other special equipment. Filled with beetroot, hazelnuts and rosemary, these dumplings make for the perfect colorful winter dish and they’ll boost your mood on gloomy days.

Ravioli Rote Bete vegan

I got the inspiration to make these ravioli at one of my favorite restaurants worldwide and probably my favorite vegan restaurant in Munich: the Gratitude restaurant. The atmosphere at this small premise is especially great at night and I love that there’s just a small but alternating menu to choose from. Compared with other vegan cafés/ restaurants in Munich, this one offers good wine, too. Since the restaurant is always packed, I assume others really like it here, too. So, if you want to dine here, be sure to make a reservation. Anyway, back to the beetroot ravioli, which weren’t actually on the menu, but were offered to us as an alternative to a dish that wasn’t available anymore. Fortunately! These ravioli were so delicious, I knew I had to recreate them at home one day.

If you think it would be super elaborate to make pasta – especially ravioli – yourself, think again. For this recipe you won’t need a pasta machine or any special tools to cut out the pasta. Instead, you simply roll the dough very thinly, using a rolling pin (even a wine bottle would work) and cut out the ravioli with a glas. Fold up, press together with a fork, done!

beetroot Ravioli vegan hazelnut

I love eating these ravioli with some olive oil, fresh herbs and shaved hazelnuts. In my opinion, an extra sauce would only taint the taste adventure. If you can’t live without an extra sauce, you could make use of the filling leftovers and add some coconut milk (simply heat it in a pot and if necessary strain). I bet a dollop of this delicious cashew sour cream would also be great with the pasta.

Pink Ravioli with Beetroot, Hazelnut & Rosemary Filling
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
 

With this recipe, you can make ravioli yourself and you won't need a pasta machine or any other special equipment. Filled with beetroot, hazelnuts and rosemary, these dumplings make for the perfect colorful winter dish and they'll boost your mood on gloomy days.

Course: Main Course
Cuisine: Italian
Servings: 4
Author: Mina
Ingredients
For the pasta
  • 2 2/3 cups whole spelt flour (300 g)
  • a dash of salt
  • 10 tbsp beetroot juice (150 ml)
  • 2 tsp oil, neutral in flavor (e.g. sunflower oil)
For the filling
  • 2 shallots
  • 2 cloves of garlic
  • ground hazelnuts (50 g)
  • 5 tbsp beetroot juice (75 ml)
  • 2 beetroot bulbs (about 250 g)
  • 1 rosemary branch
  • 1 tsp lemon juice, freshly squeezed
  • 1 tsp maple syrup (optional)
  • salt & pepper to taste
For serving
  • olive oil
  • fresh herbs
  • shaved hazelnuts
Instructions
  1. Sift flour into a bowl. Add a dash of salt, mix together and make a well in the center. Add juice and oil to the center. Using a fork, gradually start mixing the flour with the liquids. Keep adding flour until it no longer makes sense to use a fork. Then, start kneading the dough with your hands (gloves!) until it's smooth. Form a ball and allow to rest covered for about 30 minutes. 

  2. In the meantime, prepare the filling:

    Peel and mince shallots. Add to a hot pan with some oil and braise until translucent. Peel and press (or finely mince) garlic and add to the pan for a minute or so. Add ground hazelnuts and brown for a few minutes, stirring occasionally. Deglaze with beetroot juice and take off the stove. 

    Roughly dice beetroots and mince rosemary. Add beetroot, rosemary, lemon juice and maple syrup to a food processor and blend until smooth (you could also use an immersion blender, but be aware of red splashes and use a tall jar). Add salt & pepper to taste. 

  3. Divide the dough in half. Using a floured rolling pin, roll first half on a floured countertop. Cut out circles, using a cookie cutter or a glass (I'm using a 2.5" in diameter).

  4. For making the ravioli, keep a small bowl with water nearby.

    Place about 1/2 tsp filling each into the centre of the circles. Damp the edges of the circles, fold in the middle and press together the edges by using the prongs of a fork. 

  5. In a large pot, bring salt water to a boil. Add ravioli to the water (no more than 12-15 at a time, depending on the size of the pot) and let them simmer until done (about 3 minutes). Take ravioli out of the water with a skimmer, let drain and keep warm while preparing remaining ravioli. 

  6. Serve ravioli with some olive oil, fresh herbs and shaved hazelnuts. Enjoy warm.

Recipe Notes
  • Recipe makes 60-65 ravioli
  • If you don't care for red/ pink ravioli, you could use water instead of juice to make the dough.
  • Keep any filling leftovers in the fridge and eat as a spread for breakfast.
  • You could also make a sauce with filling leftovers and some coconut milk. Simply mix together and heat. 
  • Prepare ravioli and keep in the fridge (uncooked) until serving for up to two days. You could also freeze them (uncooked) for up to four months. Straight out of the freezer, ravioli need 1-2 minutes longer cooking time.

Spelt Ravioli vegan beetroot

I hope you love this recipe – please let me know in the comment section below! If you make these ravioli, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!

 

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