Pink beetroot ravioli | With a creamy tofu filling | Valentine’s day

These pink beetroot ravioli are the perfect Valentine’s day dinner but are good for all occasions! The ravioli dough is made with beetroot juice that gives them such a pretty and vibrant colour, but they do not taste of beetroot. They are filled with a creamy tofu, apple, walnut and mint filling.

These ravioli were amazing. I had so much fun making them and eating them and the result was delicious! They are very easy to make. I did everything by hand and rolled them out with a rolling pin. If you have a pasta machine that’s great though!

Ravioli are such a comfort food for me and making them at home is such a satisfying experience. I served them simply with extra virgin olive oil, crushed walnuts, black pepper and Italian herbs. The filling is rich, creamy and crunchy at the same time.

For these pink beetroot ravioli, you will need:

• All-purpose flour
• Durum wheat semolina
• Beetroot juice
• Tofu
• Apple
• Walnuts
• Olive oil
• Mint leaves
• Salt and pepper
• Garnish: olive oil, walnuts, black pepper, Italian herbs

Step by step instructions

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1. Mix all-purpose flour, durum wheat semolina and salt.
2. Gradually add the beetroot juice and mix with a wooden spoon. Add more water if necessary.
3. Then start to knead it (for about 8 mins) until it’s smooth, wrap in cling film and put in the fridge for 30 minutes.

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4.In the meantime prepare the filling put all the ingredients in a blender and roughly blend them, it doesn’t have to be completely smooth

5. Roll out the dough very thinly (about 2 mm), then make circles with a cookie cutter/glass. Put a small amount of the filling in the middle and fold it over, closing the edge using a fork.

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6. Cook in salted boiling water for 2/3 minutes! Serve and sprinkle with olive oil, more walnuts, black pepper and Italian herbs. Enjoy !

Did you make this recipe? 

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