Ingredients
For the pasta:
150g wheat flour (“type 405” in Germany – very finely milled)
150g durum wheat semolina
2 tbsp olive oil
½ tsp salt
Approx. 150ml beetroot juice
For the filling:
100g vegan alternative to ricotta
100g vegan alternative to grated cheese
200g fresh spinach
Salt and pepper
For the sauce:
Chervil
Other equipment needed:
Pasta maker or rolling pin
Heart-shaped cookie or ravioli cutter
From our assortment
INSTRUCTIONS
For the pasta dough
1. Mix the flour with the durum wheat semolina in a bowl. Stir in the beetroot juice gradually. Now add the oil and salt, and stir the mixture with a fork.
2. Next, knead the dough on a work surface for around 10 minutes, and then wrap it in cling film and leave it to rest in the fridge for at least half an hour.
Meanwhile, prepare the filling
3. Wash the spinach, pat it dry and cook it in a pan until it wilts. Then chop finely.
4. Mix together vegan alternative to grated cheese and the ricotta alternative, and season with salt and pepper. Stir in the spinach.
5. Pour the filling into a piping bag and set aside for later.
6. Then take the dough out of the fridge, cut it into quarters and roll it out on a floured work surface.
7. Now put the dough through the pasta maker until you have the desired thickness. On one length of dough, pipe on small amounts of the filling roughly 3cm apart. Brush the gaps around the dollops of filling with water. Lay another length of dough on top, and press down the edges gently.
8. Cut out individual ravioli using the heart-shaped cutter. Use a fork to press down the edges.
9. Bring a large saucepan of salted water to the boil. Add the ravioli hearts and boil them until they float to the surface of the water.
10. Then mix the ravioli with the chervil sauce made with melted vegan spreadable fat, and garnish with the vegan alternative to grated cheese.
