Biotona
  • Blog
  • Ask a question
  • Stores
  • Books
  • About Biotona
  • Superfoods?
  • Products
  • Recipes
  • Contact
  • Home
  • About Biotona
  • Superfoods?
  • Products
  • Recipes
  • Contact
  • Blog
  • Ask a question
  • Stores
  • Books

Home › Blog › Beet ravioli with matcha cashew filling

EN
  • NL
  • FR
  • EN
  • ES
  • PT
  • DE
  • Kies categorie
  • Recipes 241
    • Drinks (77)
      • Smoothies (48)
      • Shakes (9)
      • Juices & Shots (13)
      • Coffee & Latte (29)
      • Tea (6)
      • Mocktails & Cocktails (10)
    • Healthy recipes (90)
      • Breakfast (warm) (21)
      • Breakfast (cold) (38)
      • Lunch (30)
      • Main course (11)
      • Desserts (42)
      • Healthy snacks (72)
      • Appetisers (9)
      • Soup (7)
      • Sauces & Dressings (11)
    • Eating style (127)
      • Keto (12)
      • Raw (58)
      • Vegan (181)
  • Facts 43
  • Tips & tricks 7
  • Uncategorized 1

Give your health a boost with a shot of Acerola C500 and immediately discover its handy 'take-anywhere' packaging.

read more

Recipe

Beet ravioli with matcha cashew filling

These delicious vegan ravioli are bursting with flavour, colour and superfoods. Vegan cashew cheese is a perfect substitute for milk-based cheese. Not only delightfully creamy, but also good for you! The addition of red beet juice powder gives the ravioli an attractive magenta-red colour, with the extra benefit of a serious portion of (phyto)nutrients. Matcha provides an equally pleasing bright green colour for the vegan 'cheese' filling!

Ingredients (2 servings (= 16 ravioli))
Pasta flour or all-purpose flour (sub all-purpose gluten free flour) 150 g
Biotona Red beet 1 teaspoon
Fine sea salt ½ teaspoon
Olive oil 1 tablespoon
Warm water 80 ml
For the filling:
Cashews, unroasted and unsalted 140 g
Almond milk, unsweetened 2 tablespoons
Lemon juice 2 tablespoons
Biotona Matcha 1 teaspoon
Sea salt ½ teaspoon
Garlic powder ½ teaspoon
Onion powder ½ teaspoon
Black pepper To taste
For serving:
Olive oil (sub butter or vegan butter) 2 tablespoons
Sage 6-8 leaves
Necessities
Small bowl, mixing bowl, sieve, kitchen foil, immersion blender, smooth working surface, rolling pin, ravioli cutter (or a knife and a fork), large cooking pot, pan
  • Place cashews in a bowl. Add freshly boiled water, enough to cover the nuts. Set aside to soak for 30 minutes.
  • Sieve the flour into the mixing bowl. Add Biotona Red beet powder and salt. Mix to combine.
  • Add oil and warm water to the bowl with flour. Mix with a spoon until roughly combined, then use your hands to knead until you have a smooth and elastic dough. If using a gluten free flour mix, it is possible that you will have to adjust the consistency by adding an extra tablespoon of flour or water, this is because every gluten free flour has slightly different properties.
  • Shape pasta dough into a ball, wrap it in a piece of kitchen foil and set aside to rest for about 30 minutes.
  • In the meantime prepare the filling. Use an immersion blender to blend soaked and drained cashews with all remaining filling ingredients. Taste and adjust seasoning if needed.
  • Sprinkle a bit of flour on a clean, smooth working surface. Use a rolling pin to roll out the dough as thin as possible, in a more or less square or rectangular shape.
  • Use a sharp knife to cut the layer of pasta into 2 even parts.
  • Distribute 16 teaspoons of cashew matcha filling on one of the layers, trying to leave about 2,5cm of space between each teaspoon. Use cold water and your fingers to lightly wet the spaces between the filling, where the ravioli will close.
  • Gently cover with the second layer of pasta and press with your fingers in the spaces between the filling.
  • Use a ravioli cutter to cut ravioli shapes, or just a regular, sharp knife. If using a knife, press a fork around the edges of each ravioli, to make sure it’s closed well. Cook the raviolis in a large cooking pot filled with lightly salted, boiling water, for about 2-3 minutes from the moment they come out to the surface.
  • Add olive oil (or butter) and sage leaves to a pan and heat until warm and fragrant. Pour over freshly cooked ravioli. Serve immediately.
Print recipe

products you will need

Premium Matcha

For daily use

Beginner's Matcha

For a 'first date' with...

Red Beet

Delicious sweet powder of red...

Biotona

© 2023 Biotona
All rights reserved
Privacy policy | Disclaimer | Cookie policy

This website was developed with the support of
Flanders investement & trande

KeyPharm Laboratories
  • About Biotona
  • Superfoods?
  • Products
  • Recipes
  • Contact
  • Blog
  • Ask a question
  • Stores
  • Books
Beheer cookie toestemming
We use cookies on this site to improve the user experience. Questions? Read our
Functional Always active
De technische opslag of toegang is strikt noodzakelijk voor het legitieme doel het gebruik mogelijk te maken van een specifieke dienst waarom de abonnee of gebruiker uitdrukkelijk heeft gevraagd, of met als enig doel de uitvoering van de transmissie van een communicatie over een elektronisch communicatienetwerk.
Voorkeuren
De technische opslag of toegang is noodzakelijk voor het legitieme doel voorkeuren op te slaan die niet door de abonnee of gebruiker zijn aangevraagd.
Statistics
De technische opslag of toegang die uitsluitend voor statistische doeleinden wordt gebruikt. De technische opslag of toegang die uitsluitend wordt gebruikt voor anonieme statistische doeleinden. Zonder dagvaarding, vrijwillige naleving door uw Internet Service Provider, of aanvullende gegevens van een derde partij, kan informatie die alleen voor dit doel wordt opgeslagen of opgehaald gewoonlijk niet worden gebruikt om je te identificeren.
Marketing
De technische opslag of toegang is nodig om gebruikersprofielen op te stellen voor het verzenden van reclame, of om de gebruiker op een website of over verschillende websites te volgen voor soortgelijke marketingdoeleinden.
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
View preferences
{title} {title} {title}