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|
|Olive oil (sub butter or vegan butter)||2 tablespoons|
|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.