This pretty pasta takes a little more effort than our usual recipes, but we hope you agree, it’s worth it! Make this on a day when you have the desire to potter in the kitchen – there’s a lot of mindful rolling and careful folding involved. The result is so beautiful and tasty, it’s one of our favourite ways to eat beetroot now – and we even got the kids to happily eat beetroot this way! Win win! The creamy, plant-based, beetroot ricotta is made by blending cooked beetroots with organic tofu and seasoning.
- 300 g fine flour
- 1 tbsp olive oil
- 1 tsp salt
- 150 ml water
- parsley leaves
- 200 g extra firm tofu
- 1 cooked beetroot boiled or roasted
- 1 clove of garlic
- the juice of 1/2 a lemon
- 1 tsp salt
- 5 tbsp olive oil
- 1/2 jar pesto to serve
- Mix the pasta ingredients (the first 4 ingredients, not the parsley) into a shaggy, quite dry dough then knead it very well into a firm, smooth dough. This should take around 10 minutes of kneading. If your dough is too dry, wet your hands occasionally whilst kneading to incorporate just a little extra water. Rest the ball of dough in a bowl covered tightly with a damp tea towel.
- Blend all the beetroot ricotta ingredients until smooth (beetroot, tofu, garlic, lemon, salt, olive oil). Taste and adjust the seasoning if needed with more salt or lemon.
- Roll your pasta dough out on a lightly floured surface. Once you have a large oval/rectangle, arrange some parsley leaves on one half and fold the pasta over. Now roll again into a very long strip, just over double the width of the size you want your ravioli. Get it as thin as you can – you should be able to read a paper through it.
- Space teaspoons of the pink ricotta along one side, wet the other side to help it stick, then carefully fold the pasta over the ricotta blobs and use your fingers to seal around each one. Use a knife or pasta wheel to cut the ravioli and save any off-cuts, they are just as delicious!
- Drop the fresh ravioli and off-cuts into boiling water, cook until soft but still with bite (around 3 minutes or so – test an off-cut) then scoop out with a slotted spoon, dress with pesto and serve!