Vegan Beetroot and Dill Ravioli

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These Beetroot and Dill Ravioli are as colourful as they are flavourful! With this simple recipe they are also both egg and dairy free!

Prep Time30

Cook Time45

Total Time1 15

Course: Appetizer, Dinner

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: beetroot, dill, vegan pasta dough

Servings: people

Calories: 212.24kcal

Ingredients

4 beetroot
0.5 white onion
4 tbsp vegan creme fraiche or vegan cream cheese
1 handful dill finely chopped
Salt and pepper to season
150 grams vegan pasta dough
semolina for dusting

Metric - US Customary

Instructions

First pre-heat your oven to 200C / 390F / gas mark 6.
Top and tail your beetroot, cutting off any tough roots or stalks.
Wrap each beetroot loosely in foil and then place onto a baking tray. Roast in the oven for 30-45 minutes or until the beetroot are tender when pressed with a fork.
Let the beetroot cool before mashing by hand or by pulsing in a blender.
Stir through the vegan creme fraiche and the dill.
Season to taste then place to one side while you prepare the pasta.
Take your dough and, either using a pasta machine or a rolling pin, roll a long thin sheet of pasta. You’ll know it's the correct thickness when you can see your hand through the sheet - this will be the thinnest setting on your pasta machine.
Cut the pasta sheet in half and lay both strips next to each other.
Spoon the beetroot filling in a line leaving about 2 inches, or 5cm, between each teaspoon. (Depending on how thick your sheet is you may be able to do two rows).
Very slightly wet the edges of the strip of pasta with a pastry brush or by hand if need be.
Place the other strip directly on top of the other but, before sealing, gently press on the dough around the filling to remove any excess air. (If you skip this step you risk the ravioli exploding!)
Slightly wet your hands and press to make sure the dough is firmly sealed.
Using a sharp knife or a ravioli cutter, cut out each individual ravioli. Place these on to a baking sheet lightly dusted with semolina and repeat until you've used up all of the pasta dough and filling.
Once you're ready to cook, bring a pan of water to the boil. Add a little salt and olive oil before adding the ravioli to the pan.
The ravioli will cook in 5-8 minutes. You will know it's done when it starts to float.
Serve with your favourite sauce or just some creme fraiche and dill.

Nutrition