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Beetroot Ravioli with Kale Polenta Filling (DF)

Decidedly not gluten free. Decidely not vegan. Decidely delicious. I'm sorry.

Beetroot Ravioli with Kale Polenta Filling (DF)

Inspirations: What the Hell Do Vegans Eat | Simply Recipes

Previous receipes referenced: Polenta Pirogi | Porcini Mushroom Ravioli

Serves: 4 | Time: 1.5 hr



2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

1/2 cup nutritional yeast

1/2 cup EVO

1/3 cup pine nuts (can sub chopped walnuts)

3 cloves garlic, minced

1/4 tsp salt, or more to taste

1/8 tsp freshly ground black pepper, or more to taste

Splash of lemon

Filling (1/2 the following recipe, using leftover polenta for breakfast)

1 bunch #kale, thick stems removed

1 tsp salt

2 cloves garlic, smashed

1/2 cup EVO

1 18-oz tube of polenta, chopped up into 1/2 inch pieces

1 cup vegetable broth

1/3 cup nutritional yeast

1/2 tsp salt , more to taste

1 tbsp vegan butter

Pasta Dough

2 cups semolina flour

1/2 cup Beetroot juice

2 tsp salt

1 egg



Blend all ingredients together in a Vitamix or nutribullet. Set aside. I did this early in the day.

Kale Polenta

I did this step early in the day, as well. Blend kale, garlic, salt, and EVO. Stir polenta and broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes. Reduce to the lowest heat and then stir in remaining ingredients and kale puree. Keep cooking until most of the moisture has evaporated. Set aside and let cool. You may want to put it in the fridge to help it firm up before assembly time.


Add the flour to a bowl and make a well in the center. Add the egg 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. I used my KitchenAid mixer.

Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.

Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.

Lay out one sheet of dough, and in two rows, add 12 or so servings of filling (1 tsp at a time). Once the filling is on the dough, wet the dough around the filling. Now add a second sheet on top. Get the ravioli stamp and get to cutting your ravioli.

When all the ravioli is cut, add to a large pot of boiling water and cook for 3-5 minutes.

Serve as you wish. But I sauteed the ravioli in a pan with the pesto.

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