Valentine's Day beetroot ravioli

Duration: 120 min

Level: Medium

Ingredients

For how many people?

Beetroot pasta dough

250g

White flour

150ml

Beet juice

Filling

180g

planted.pulled Spicy Herbs

300g

Potatoes, waxy (Agria)

150g

White cabbage

Onion

2-3 TABLESPOONS

Olive oil

60ml

White wine

Salt and pepper

Sauce

60g

Root celery

Garlic clove

small onion

90ml

White wine

Dash of white wine vinegar

100ml

vegan cream

60g

Margarine

Horseradish

Topping

40g

Hazelnuts

Horseradish

Products in this recipe

planted.pulled

Spicy Herbs

Quantity

4,95 €

22,50 €per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

4,95 €

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 the pan and sauté the onions in olive oil until they are soft and translucent. Then increase the heat and add the white cabbage. Sauté for a few minutes at a high temperature and then deglaze with white wine.
Reduce the heat and simmer 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 Spicy Herbs fry in vegetable oil. Then cut into small cubes.
Mash potatoes, planted.pulled Spicy Herbs cubes and white cabbage in a large bowl and mix together and set aside.
Bring the beetroot juice to the boil in a small pan and then add to the white flour. Knead both into a smooth dough for about 10 - 15 minutes.
Roll out the dough to a thickness of 1 mm 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. Sauté the vegetables in a small pan without coloring them. Add the white wine, vegan cream and a dash of white wine vinegar and reduce to 1/3.
Skim the sauce off the vegetables and gradually stir in the margarine and a little vegan cream 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.