Beetroot Ravioli with a Cashew Turmeric filling
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  • 2 Squeezes of lemon juice
  • 11/2 cup Semolina flour
  • 11/2 cup Strong flour (type 00)
  • 11 cup Beetroot juice (around 4 beets)
  • 11 teaspoon Salt
  • 11 tablespoon Olive oil
  • 12/3 cups Cashews (soakes)
  • 11/4 teaspoon Turmeric
  • 11 tablespoon Toasted sesame oil
  • 1 pinch Salt
  • 11/2 Shallot (diced)
  • 12 Small bunches of lamb lettuce (or any green leaves with a mild flavour)
  • 11 Lemon juice
  • 12 tablespoons Extra virgin olive oil (good quality)
  • 12 tablespoons Basil (chopped)
  • 11 teaspoon Sea Salt
  • 11 heaped teaspoon Sesame seeds
  • 11 teaspoon Coconut flakesStart by making the dough. Mix the flours on a board or in a bowl and make a well in the centre. Add the olive oil into the well, add a pinch of salt then with the tips of your fingers mix it all until it's all well dissolved. Slowly keep adding small bits of the beetroot juice, always mixing everything with your fingers. This process requires a little bit of patience and it should take about 5 minutes. Once the dough starts forming put it on a flat surface and knead together for about 6-8 minutes.
  • 1 Once it's all combined, divide the dough into two parts then knead each until you have a silky, smooth, elastic dough. You are aiming to achieve a playdough texture. If your dough is crumbly (too dry) add a teaspoon of olive oil. If the dough sticks to your hands (too wet) add a little extra flour. Cover with cling film and rest for at least 30 minutes.
  • 1 Blend in a mixer the diced shallot, cashew nuts, turmeric, sesame oil and salt. Refrigerate until you start making the ravioli.
  • 1 If you are using a pasta roller squash each ball flat with your fingers and push it through the pasta roller on the widest setting. Fold into thirds, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the it's quite thin but not the thinnest setting. So my machine has 6 settings and I roll it up to 4 or 5 depending on how the dough is feeling.
  • 1 You should end up with two long sheets of past. Lay them out flat on a floured surface. To make the ravioli you can either use a cutter or use a ravioli mould tray which is what I did. There are lots of informative videos on how to make ravioli on YouTube and I suggest you watch them if you're unsure.
  • 1 Wash and dry the lamb lettuce and squeeze some lemon juice over it. I pulled some of the leaves for decoration. Set aside.
  • 1 Blend the olive oil, salt and basil. Set aside.
  • 1 Add the coconut oil to a frying pan over a medium heat. Then on a large heavy saucepan bring 1l of water to boil and add some salt. Cook the ravioli for about 2 minutes or until they start floating.
  • 1 Carefully drain the raviolis and add them to the pan with the coconut oil. Fry them for about 30 seconds on each side then assemble the ravioli over two plates. Place the small bunch of lambs lettuce in the middle of the ravioli and drizzle the basil dressing around the plate. Sprinkle some black sesame seeds and coconut flakes over the ravioli (optional).



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