Vegan Beetroot Ravioli Stuffed with Potatoes with Cashew Butter and Sage

Dough ingredients:

• Re-milled semolina flour 300 gr
• Beetroot powder 3 tsp
• Water 117 ml
  (NB the quantities of liquids may vary depending on the type and brand of flour used!)

Drawing:

Bronze Die Lasagne Sheet 0.8 mm / Lasagne Die + Ravioli Mold

Dough procedure:

How to Make Ravioli with Pastaio

1. Turn on your trusty Pastaio and add the flour until you reach 300 g, also adding the beetroot powder.
2. Press the “Pasta V” button and the indicative quantity of liquids expressed in ml will be displayed. Remember that the machine is set to durum wheat semolina flour, so small variations will be necessary compared to the indicated quantity.
3. Add water to the measuring cup until it reaches about 117 ml. Add the water slowly, taking no less than 45/60 seconds to pour it all in.
4. If you are using a bronze die, place it in a bowl of hot water to heat it.
5. About 30 seconds before the end of the kneading cycle, lift the lid to pause the machine. Remove the die you had assembled and assemble the bronze one, after drying it well.
6. Once the kneading cycle is complete, the machine will automatically switch to extrusion. Once all the pasta has been extruded, spread it out to dry.

Filling ingredients:

• Small potatoes 5
• Vegan parmesan 50 gr
• Chives to taste
• Salt and pepper to taste

Seasoning ingredients:

• Cashew butter 2 nuts
• Chopped sage to taste
• Chopped rosemary to taste

Procedure:

If Vegan Ravioli seem like a mirage to you, continue reading and find out how to make them:

1. Take the potatoes, peel them and steam them or, alternatively, boil them. Once removed from the steamer or drained, place them in a bowl and mash them with the help of a fork.
2. Chop the chives and add them to the mashed potatoes. Also add salt, pepper and the veg parmesan.
3. Cut the sheets of pasta using the ravioli mold, then place them on top of the sheet of pasta. Fill with a teaspoon of filling and seal the edges of the ravioli well using the mold.
4. For cooking, the best thing would be to use the steamer, to avoid the risk of breaking the ravioli and cook them evenly. Otherwise, you can boil them in plenty of salted water for a few minutes and be extremely careful when draining them.
5. While the ravioli are cooking, in a pan combine two knobs of cashew butter and the chopped sage and rosemary.
6. Drain the ravioli directly into the sauce, tossing them to combine everything.
7. Plate and add a sprinkling of vegan parmesan before serving.

Enjoy your meal!