Gluten Free Beetroot Ravioli (made from scratch and it’s easy)

A few weeks back I posted on Facebook all the things I love to make with beetroot and one of them was ravioli. One of the followers asked for the ravioli recipe and I told them I would post it in a blog post soon. I had the recipe but needed time to make it to get a photo to put with the blog post. 

 

I have been flat out since then so wondered how I could squeeze making ravioli in the day time as my night time photography is not very desirable. So you can imagine my delight when two of the participants on the last vegan chef and lifestyle training said they would like to make ravioli for their signature dish and better still they agreed to try out a beetroot filling as well as the sweet potato filling they were keen to make. 

 

Tracy and Taylor used the very fool proof gluten free pasta recipe that Anthea Amore of Organic Passion Catering shared with the Vegan Chef Training students this year in module four. It’s a beautiful recipe that can easily be made into any pasta shapes. It won’t pass through a pasta machine but can be rolled out with a rolling pin. I have changed it very slightly but I cannot take credit for any part of the ravioli recipe as it is Anthea’s pure genius that we get to enjoy gluten free ravioli.

 

As I wrote previously Tracy and Taylor made two fillings both using the cashew cream cheese I taught them on the first day of the training. For the sauce I usually make an oil, parsley, garlic and chilli sauce to go with the beetroot ravioli, but Tracy and Taylor made a sage, chilli and butter sauce, which was sensational.

 

Enjoy this recipe. It will only take about an hour to make if you do all your prep first up. If you make it please take a photo and post on instagram #veetsvegancookingschool or facebook and tag me as I would love to see it as I am sure Tracy and Taylor would too.

 

Thanks Anthea, Tracy and Taylor for this great recipe.

 

Also a note for those who are nut allergic make the cheese with sunflower seeds instead.

 

Makes 16 ravioli  

(size 6.8 cm in diameter)

 

1 tbsp ground golden flax seeds (measure when the seeds are ground not when they are whole)

⅛ cup warm filtered water

¾ cup gluten free plain flour, extra for rolling

Small pinch ground turmeric

½ teaspoon xanthum gum 

¼ teaspoon sea salt 

1 tablespoons cold pressed olive oil

¼ cup warm water

 

Combine the ⅛ cup warm water with the flax meal and set aside. 

Combine the dry ingredients.

Add the ¼ cup warm water with the dry ingredients and then add the flax meal mixture.

Using a fork mix the ingredients together to form a dough, adding more water if needed. Add a very small amount of water at a time.

Knead on a floured board for around 4 minutes. You don’t want to work the gluten free dough as much as you would regular dough, as it will loose any elasticity that the xanthum gum has added.

Wrap the dough (I used a vegan resin wrap similar to those bees wax wraps) and leave on the bench for 30 minutes.

Choose a filling to put into your ravioli from below.

Cut the dough in half and use a rolling pin to roll out one half of the dough on a floured bench. Roll it to 1 mm thickness.

Use a glass or cutter that is 6.8 cm in diameter or thereabout to cut out the ravioli.

Using a teaspoon, spoon on the filling and seal by placing another ravioli sheet on top. 

To seal the ravioli either pinch with your fingers or use a fork and press down on the edges. If they are not sealing run a bit of water around the edge of the ravioli between the two sheets with your finger.

Place the made ravioli on a baking paper lined tray.

Do the same with the other half of the dough.

Heat a large saucepan of salted water to boiling then place 4 to 6 ravioli in the pan. When the ravioli floats it will take up to another 4 minutes until it is cooked.

Remove with a slotted spoon

Serve with the butter sage sauce.

2 small beetroots

½ portion of cashew cheese with spring onions instead of dill 

 

Place the beetroots in a saucepan and cover with water. Bring to the boil then reduce to simmer and cook until the beetroots are tender. Usually takes between 30 and 45 minutes.

Mash the beetroot with a potato masher and mix with the cashew cheese.

1 small sweet potato

½ portion of cashew cheese with spring onions instead of dill

¼ bunch parsley finely chopped

Salt and pepper to taste

 

Peel and cook the sweet potato. Mash it with a potato masher and mix with the cheese and parsley. Add salt and pepper to taste. 

2 tbsp vegan butter

1 chilli chopped small (up to your taste how much you put in.

½ bunch of sage

 

Note you could also use olive oil if you preferred.

 

Heat the vegan butter in a frying pan.

Add the chilli and sage and heat until the butter appears brownish in colour.

Pour this over the plated ravioli.

 

The Vegan Chef and Lifestyle Training has been split into two stages. Stage one being run in September 2019 and stage two in May and June 2020. There is an early bird price on the stage one that ends on the 31st of December. It is a saving of $500 so it is well worth thinking about booking in before then if you are keen to start the full training. 

 

If you are only wanting to do the Foundation Course which is the three day course run most months of the year, there is also a small early bird discount if booked before the 31st of December as the price for 2019 for this course will increase slightly. Check out these discounts here.

 

Have a great week everyone.

 

Love Veet's Cuisine