Vegan Beet Ravioli with Sweet Potato and Chestnut Stuffing and Cream Cheese Sauce
Not only a highlight in terms of color! The perfect pasta for cold days - colorful, aromatic and creamy!
Stuffed pasta, you just have to love it! And when it comes along so colorful, like this pink ravioli, the meal is twice as much fun - You eat with your eyes too, after all.
This dish combines all the flavors that are not to be excluded from my personal menu from October to February. The sweet chestnut harmonizes perfectly with the nutty aroma of the sweet potato, the earthy beet rounds off the aromatic spectacle. Then, on the plate, it's joined by a creamy cream cheese sauce - you can't get more flavorful than that!
So clear some time and off goes the pasta production!
For about 50 pieces you need:
For the pasta dough:
250g light spelt flour
250ml beet juice
1 tsp. olive oil
1/4 tsp. salt
Optional: 1 tsp beet powder
For the filling:
1/2 sweet potato
1 clove of garlic
1 tbsp. almond flour or ground almonds
1 tbsp. oil
For the sauce:
3 tbsp. Alsan
2 tbsp. flour
500ml soy milk, unsweetened
1 squeeze of lemon juice
300g vegan cream cheese, natural
Sift the flour (250g) into a bowl, add 250ml beet juice, 1 tsp olive oil, 1/4 tsp salt and optionally 1 tsp beet powder and knead everything for min. 7 minutes to a smooth, supple dough (if the dough is too sticky, add some more flour. If it is too dry, just add some beet juice).
Then wrap the pasta dough in clear film and put it in the fridge to rest.
Peel an onion and a clove of garlic and finely dice both.
Peel half the sweet potato and cut it into small cubes.
Coarsely chop the chestnuts (100g).
Heat 1 tablespoon of oil in a non-stick pan and fry the onions and garlic until translucent.
Add the chestnuts and sweet potato, season with salt and pepper and fry for 5 minutes.
Then add a dash of water, put the lid on the pan and steam the mixture for about 10 minutes until the sweet potatoes are soft.
Remove the pan from the heat and allow the mixture to cool slightly.
Then put the mixture into a food processor together with 1 tablespoon of almond flour / ground almonds and blend until homogeneous (alternatively, you can use a hand blender).
Season again with salt and pepper.
Melt 3 tablespoons of alsan in a saucepan, sprinkle in 2 tablespoons of flour and sweat it for 1-2 minutes until colorless, stirring constantly.
Pour in 500ml soy milk, stir until smooth and simmer for about 5 minutes.
Then add 300g of cream cheese and stir it in well.
Season the sauce with salt, pepper and lemon juice.
Fill and shape:
Take the dough out of the refrigerator and knead it again on a well-floured work surface.
Then divide it into four equal parts and roll out each part into a dough sheet about 3mm thick (if you have the luxury of a pasta machine, use it to make the dough sheets). The dough sheet should be about 17 cm wide.
Now spread 1 tsp of the filling on one of the dough sheets at regular intervals.
Place a second pastry sheet on top and press the dough well between the filling.
Now cut square ravioli.
Do the same with the other two dough sheets.
You can knead the cuttings again and make more ravioli.
In a large pot, heat salted water until it boils.
Add the ravioli in batches and simmer over medium heat for about 5 minutes.
Serve the ravioli with the cream cheese sauce.