Healthy Beetroot Ravioli
This cheesy ravioli is beet pink, filled with garlic, fresh oregano, cashew butter filling, topped with slow simmered cherry tomatoes & chicken sausage!
Ingredients
Ravioli
- 2 Cups Gluten Free Flour I used cassava
- 1/2 Beet
- 2 Eggs
- 1 Teaspoon Salt
Vegan Filling
- 2 Cups Cashews soaked
- 1/2 Yellow Onion
- 1 Tablespoon Fresh Oregano
- 3 Cloves Garlic
- 1 Teaspoon Basil dried
- 1 Teaspoon Pepper Flakes
- 1 Teaspoon Salt
Tomato
- 2 Roma Tomatoes sliced
- 2 Cups Cherry Tomatoes whole
- 1/2 Yellow Onion
- 4 Cloves Garlic minces
- 1 Tablespoon Fresh Oregano
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 4 Chicken Sausage Links optional
Instructions
- Preheat the oven to 400℉.
- You will then bake the beet. To do this, clean the beet well by scrubbing the outside. Wrap it in tinfoil and bake for 40 minutes, or until you can easily pierce it with a fork.
- In the meantime, chop the veggies, garlic, herbs, and chicken sausage. In a medium to large pan add the cherry & Roma tomatoes, 1/2 of the yellow onion, oregano, garlic, olive oil, and salt and let it simmer on low heat for about 15 minutes. In a smaller pan, brown the chicken sausages. Once the chicken sausage is browned—add it to the sauce.
- Using a food processor or blender, combine the soft cashews, other half of the yellow onion, oregano, garlic, basil, pepper flakes, and salt. Blend well until it is a hummus like consistency! This is the filling for the ravioli.
- Once the beet is finished boiling, purée it in a food processor or blender. Let the purée cool and mix with two eggs. Put two cups of cassava flour on the surface you will be making the raviolis. Make a little hole in the middle of the flour for the eggs & beet mixture and pour into the hole. Start stirring the egg mixture with a fork and the dough will begin to form and thicken. Once it is thick enough to knead begin kneading the dough until it is stretchy. If it is too wet, add more flour.
- Roll the dough using a rolling pin until it is about an 1/8 inch thick. Use a cup, cookie cutter, whatever you have available to cut out circles of dough. This recipe should give you enough for about 12 raviolis (24 dough circles). Once all of the ravioli circles are made, use a small cookie scoop to add the filling to the top of the circle of dough. Cover with another dough circle, press the sides, and then press the edges with a fork. Repeat until all of the raviolis are formed.
- Get out a large pan, add about a tablespoon of olive oil and turn to medium heat. Sear the ravioli on each side until it is lightly browned.
- Serve 3 ravioli with a generous amount of sauce and chicken sausage! Enjoy!