Beetroot Ravioli with Spinach and Mushroom Filling

If you have been following my blog or my channels for some time you would realize by now that I love Italian food and would go to great lengths making it at home. It is probably my favourite cuisine after Indian of course.  I love making vegan/vegetarian pasta at home and make several versions. Ravioli is such a light and easy pasta to make and I add any veggie/nut at my disposal to make them.

Since we had such beautiful beets laying around, I made this Beetroot Ravioli with Spinach and Mushroom filling. Added some roasted sunflower seeds for that extra texture and nutritional value.

I also used a 50:50 ratio of all-purpose flour and regular whole wheat flour to increase the fibre content in the dish.

PREPARATION TIME: 15-20 minutes
COOKING TIME: 10 minutes
SERVINGS: 12-15
DIFFICULTY SCALE: Hard

INGREDIENTS: 

For the filling –

1. Mushrooms – 7-8, diced
2. Spinach – 1 cup
3. Sunflower seeds – 2 tablespoons, toasted
4. Ricotta cheese – 2 tablespoons
5. Garlic – 2 cloves
6. Chilli flakes- 1 teaspoon
7. Olive oil – 1 tablespoon
8. Salt – to taste

For the dough –

8. Beetroot – 1 small
9. Whole wheat flour – ½ cup
10. All-purpose flour – ½ cup
11. Red chilli flakes – 1 teaspoon
12. Olive oil – 1 tablespoon
13. Salt – to taste

For the sauce –

14. Butter – 5 tablespoons
15. Lemon juice – 2 tablespoons
16. Lemon zest -1 lemon
17. Sage -2 leaves

RECIPE:

For the dough –

1. Boil a small pot of water and add peeled beet to it. Simmer for 30-40 minutes.
2. Take the beet out, cool it slightly and then grind it.
3. Sieve the beetroot into a bowl.
4. Add all-purpose and whole wheat flour, chilli flakes, olive oil and salt and knead the dough.
5. If needed, add a small amount of water.
6. The dough should neither be too soft nor too hard.
7. Let it rest for an hour or so.

For the Filling –

1. In the meantime, toast some sunflower seeds in a pan and lightly crush them and keep them aside.
2. Add olive oil to the pan and add 2 crushed garlic cloves to it.
3. Add diced mushrooms and chopped spinach next.
4. Allow them to cook for 1-2 minutes.
5. Add chilli flakes and salt and allow the mix to cook and water to evaporate.
6. Take it from the heat and add crushed sunflower seeds and ricotta cheese.
7. Heat a big pot of water and add some salt to it.
8. Once the dough has rested well, roll it on a small surface until it is very thin.
9. Cut out rectangular strips of the flattened dough.
10. Add small amounts of filling to it and cover with a rectangular strip of the same size. Use a fork to make small patterns on the side. If you want, you can make then circular as well.

11. Once the pot of water boils, add the ravioli in small batches and allow them to cook until they come on top and start floating. This will take about 3-4 minutes on medium heat.
12. Remove them carefully and strain them for a minute or so.

For the Sauce –

1. In a pan, heat the butter and add sage leaves to it.
2. Remove from heat and add the zest of a lemon and some lemon juice.
3. Add on top of the ravioli and serve hot.