I love pasta. If I had to live on one dish for the rest of my life it would probably be pasta. A big bowl of spaghetti bolognese (veganised with lentils!) to warm up the winters and a delicious orzo pasta salad in the summer. A year round delight.
I have been working myself up for a little while now to attempt fresh vegan pasta. Some recipes I have veganised in the past have had such little egg in them that it is easy to substitute (cookies!) and for some recipes aquafaba replaces egg whites so beautifully you would never know your meringues or macarons had never been near a chicken. However, traditionally fresh pasta is made from two ingredients – flour and egg. So after a little bit of research I found that a lot of vegan recipes for pasta replaced the egg with just water and oil – I was highly dubious, that’s bread dough right?
So the moment came, I mixed together the flour, water and oil and it came together into a dough. All good so far. I assembled the ravioli and then I was tense. This will either make or break my relationship with fresh pasta. Thankfully, after an anxious three minutes waiting for the pasta to cook, I was delighted with the results. The only thing missing was the slightly more golden colour of egg pasta but in this dish that was more than made up for with the pink of the beetroot glowing through.
With Valentine’s Day around the corner, this would make for a perfect dish to impress the special vegan in your life! I love the pinky colour of the beetroot in my cooking at Valentine’s. Last year I went all out and bought beetroot powder and incorporated it into homemade tortillas to produce pink fajitas! If you are cooking a vegan Valentine’s dinner then check out one of my most favourite date night puddings, my chocolate and hazelnut cheesecakes.
I love to serve these ravioli with crispy sage, toasted pine nuts and crisp breadcrumbs. Until recently I could never find fresh sage in the supermarkets by us but recently they have started stocking it more so many a pasta dish ends ups topped with crispy sage now! Another favourite pasta dish is pesto pasta, roasted butternut squash, basil tofu and crispy sage – speedy on a weeknight but tastes absolutely incredible!
I hope you enjoy these vegan ravioli – I would love to hear about your favourite vegan pasta dishes, drop me a comment below!
Vegan Beetroot Ravioli
- 100g plain flour
- 2 tbsp olive oil
- 5-6 tbsp water
- 2 small/1 large beetroot (around 150g), cooked
- 1 tsp cashew butter *
- 1 tsp lemon juice
- salt and pepper
- Place the flour in a bowl and add the olive oil. Gradually add in the water until the mixture combines into a ball of dough. If the mixture is too wet, add a little more flour!
- In a separate bowl, mash the beetroot and add the cashew butter, stirring until combined. Add the lemon juice, salt and pepper to season.
- Knead the dough until it becomes very soft then roll very thin – it should be thin enough to see the pattern of a tablecloth through the dough. **
- Cut out small circles of pasta. Place a small teaspoon of the beetroot mixture in the middle of a pasta circle, lightly wet the edges of the circle, place another round of pasta on top and press the edges down with a fork.
- Place the ravioli into a pan of boiling water and cook for approximately 3 minutes until the pasta is soft. ***
- Fry a little sage in a pan until crisp, add pine nuts and breadcrumbs and toast for 1 minute.
- Serve the ravioli, topped with the sage, pine nuts and breadcrumbs and enjoy!
* This adds a very nutty flavour to the dish, if you would prefer you could try adding a tsp of vegan soft cheese or omitting it!
** This is best done with a pasta machine but if you are feeling strong then with a bit of elbow grease you can achieve the same results with a rolling pin.
*** The ravioli are fragile, be gentle with them in the pan and when taking them out!