Hearty ravioli with vegan mince
90 mins
2
Pasta dough:
2 medium sized red beets (pre-cooked and peeled)
1 tbsp olive oil
Vegan butter for frying
1 bunch of thyme
200 g durum wheat semolina
1 tsp pink salt
4 tbsp flour
Filling:
some thyme
1 pack of vegan meatballs
2 tbsp strawberry sesame pepper
Mix the vegan meatball according to the instructions with a little thyme and strawberry sesame pepper and chill in the refrigerator.
Blend the beetroot into puree in a blender.
Mix the durum wheat semolina with the pink salt and add the beetroot puree and olive oil.
Knead the mixture into a smooth dough and let it rest, covered, in the refrigerator for an hour.
After the cooling time, roll out the pink pasta dough thinly on a floured surface using a rolling pin (the dough will be even thinner with a pasta machine).
As soon as you have two lanes of pasta dough, cover one lane with small meatball filling balls and leave enough space between them.
Place the second sheet of pasta dough on top of the filling and flatten it slightly.
Use a heart cutter to cut ravioli out of the filled dough and seal the edge with a fork.
Bring water and a little pink salt to a simmer in a pot and let the ravioli simmer for about 2 minutes.
At the same time, heat the vegan butter and thyme in a pan and then toss the ravioli in it.
Once the ravioli are ready, place them on a plate with a few sprigs of fresh thyme, some melted vegan butter, pink salt and strawberry sesame pepper.
