Valentine's Day beetroot ravioli

Duration: 120 min

Level: Medium

Ingredients

2 Servings

Beetroot pasta dough
250 g White flour
150 ml Beetroot juice

Stuffing
180 g planted.pulled Spicy Herbs
300 g Potatoes, firm boiled (Agria)
150 g White cabbage
1 Onion
2-3 tbsp Olive oil
60 ml White wine
Salt and pepper

Sauce
60 g root celery
1 clove of garlic
1 small onion
90 ml white wine
1 dash white wine vinegar
100 ml vegan cream
60 g margarine
horseradish

Topping
Hazelnuts
Horseradish

Products in this recipe

planted.pulled

Spicy herbs

Preparation

Peel potatoes and boil in salted water. Remove the first two layers from the white cabbage and then finely chop white cabbage. Peel the onion and cut into small cubes.

Heat pan and sauté onions in olive oil until soft and translucent. Then increase the heat and add the white cabbage. Sauté for a few minutes at a higher temperature and then deglaze with white wine. Reduce the heat and boil down the white cabbage until all the liquid has evaporated. Season to taste with salt and pepper.

Let the cooked potatoes cool briefly for 2-3 minutes and mash. Season to taste with salt and pepper.

planted.pulled Sauté Spicy Herbs in vegetable oil. Then cut into small cubes.

Potato Mash, planted.pulled Spicy Herbs cubes and white cabbage in a large bowl and mix and set aside.

Bring beet juice to a boil in a small saucepan and then add to white flour. Knead both into a smooth dough for about 10 - 15 minutes. Roll out the dough to a thickness of 1mm using a pasta machine. Cut out 7cm diameter circles.

Put about 8 g of filling in each circle and shape the ravioli into tortelloni with a little water, folding one edge over the other, turning the crescent on your finger and sticking the two tips together. Dust the ravioli lightly with a little flour, put them in a closed container and set aside.

Peel and finely chop the vegetables for the beurre blanc. In a small saucepan, sauté the vegetables without coloring them. Add white wine, vegan cream and a dash of white wine vinegar and reduce to 1/3. Skim the sauce from the vegetables and gradually add the margarine and a little vegan cream while stirring to form an emulsion.

Cook the ravioli in boiling salted water for a few minutes.

Serve with hot beurre blanc, a pinch of freshly grated hazelnuts and some freshly grated horseradish and season to taste.