For the filling:
1 small cooked beetroot in smaller pieces
1 cup walnuts
1/2 cup breadcrumbs
1 tsp lemon juice
1 tbsp onion powder
salt and pepper to taste
Put all ingredients in a blender and mix well until walnuts are fine. If the filling is too “wet” add some more breadcrumbs. Place in the fridge until pasta is ready.
For the pasta:
150 gr semolina
150 gr flour
150 ml water
1 1/2 tsp olive oil
pinch of salt
Place the semolina, flour, water, olive oil and salt in a mixing bowl and combine using a fork. When the dough starts coming together knead it with your finger tips and form a ball.
Quarter the dough and shape into 3 disks.
Dust your working surface with flour and roll out one of the dough balls with a rolling pin as thinly as you can.
Make sure the sheet is not wider than you’re pasta machine!
Set the machine to the widest setting; run the dough through.
Roll all the dough sheets through the machine again 5 or 6 more times (machines vary), adjusting the machine to the next setting each time. Stop at setting 2 (1 is even more thinner).
If the sheets become too long to handle, halve crosswise and proceed.
When not using a pasta machine the dough should only be 1 to 2 mm thick but not tear when you lift it off the working surface. ( I highly recommend a pasta machine, they’re really cheap!)
Use a small upside down shot glass as a pasta cutter and cut out circles.
Take the filling out of the fridge and place a small table-spoon full of beetroot cream in the middle of each pasta circle. ( See picture below)
Lay a second circle over the filling and seal the edges of the ravioli with a fork, pressing down firmly.
Repeat until you have used up all the dough and filling.
Fill a pot with water and a bit of olive oil and bring it to a boil. Add the ravioli and cook them for 5 minutes. Carefully drain the water.
Top the ravioli with your sauce of choice.
I kept it simple and made some creamy pesto wich was equal parts of arugula, basil, pine nuts, some nutritional yeast and some soy cream.