Beet mushroom ravioli – Life in the South

Beet mushroom ravioli is a trying yet super rewarding dish! This dish is so delicious, filled with a creamy mushroom filling. Fried crispy, topped with flavourful thyme butter. Fry, drizzle, slice top with more butter and enjoy! YUM!

Recipe

Prep Time

Cook Time

2 - 4 People

Serves 2

Intermediate

Difficulty 0

Ingredients

2 cups semolina flour
1/2 cup flour
1/2 cup beet juice
1/2 cup room temperature water
1 tbsp olive oil
1 tbsp nutritional yeast
1/4 tsp salt

Filling

2 cups sautéed button mushrooms
1 cup cooked bulgar wheat
1 tbsp margarine
1/3 cup crushed walnuts
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried basil
Salt to taste

Serve

Olive oil
Fresh herbs
Toasted pine nuts
Vegan cheese

Method

For the pasta, add the semolina and flour in to a bowl, add in the nutritional yeast, salt and
then the water, beet juice, olive oil and mix well.
Knead the dough until well combined, roll the dough out on to a floured surface in 1/2 cm in
diameter, press out the ravioli shapes or slice with a pizza cutter in to squares.
Blend the filling until smooth and leave aside.
Scoop 1 tsp of the mushroom filling in to the ravioli, wet the edges and add the other layer on
top, press well so they stick, let them dry in room temperature for one hour.
Heat up some water with salt, add a few ravioli’s at a time, let them cook 3-4 minutes, drain
and fry in olive oil, until crispy on each side.
Serve the ravioli with fresh herbs and crushed walnuts.

Photo Gallery