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Ingredients
2
Servings
Beetroot pasta dough
250 g white flour
150 ml beetroot juice
Filling
180 g planted.pulled Spicy Herbs
300 g potatoes, firm boiled (Agria)
150 g white cabbage
1 onion
2-3 t bsp olive oil
60 ml white wine
Salt and pepper
Sauce
60 g root celery
1 clove of garlic
1 small onion
90 ml white wine
1 dash white wine vinegar
100 ml vegan cream
60 g margarine
Horseradish
Topping
40 g hazelnuts
Horseradish
Products in this recipe
planted.pulled
Spicy Herbs
Preparation
1
Peel potatoes and boil in salted water. Remove the first two layers from the white cabbage and then finely chop white cabbage. Peel onion and cut into small cubes.
2
Heat pan and sauté onions in olive oil until soft and translucent. Then increase the heat and add the white cabbage. Sauté for a few minutes at a higher temperature and then deglaze with white wine.
Reduce the heat and boil down the white cabbage until all the liquid has evaporated.
Season to taste with salt and pepper.
3
Let the cooked potatoes cool briefly for 2-3 minutes and mash. Season to taste with salt and pepper.
4
planted.pulled Spicy Herbs fry in vegetable oil. Then cut into small cubes.
5
Mash potatoes, planted.pulled Spicy Herbs cubes and white cabbage in a large bowl and mix and set aside.
6
Bring beet juice to a boil in a small saucepan and then add to white flour. Knead both into a smooth dough for about 10 - 15 minutes.
Roll out the dough to a thickness of 1mm using a pasta machine. Cut out 7cm diameter circles.
7
Put about 8 g of filling in each circle and shape the ravioli into tortelloni with a little water, folding one edge over the other, turning the crescent on your finger and sticking the two tips together. Dust the ravioli lightly with a little flour, put them in a closed container and set aside.
8
Peel and finely chop the vegetables for the beurre blanc. In a small saucepan, sauté the vegetables without coloring them. Add white wine, vegan cream and a dash of white wine vinegar and reduce to 1/3.
Skim the sauce from the vegetables and gradually add the margarine and a little vegan cream while stirring to form an emulsion.
9
Cook the ravioli in boiling salted water for a few minutes.
10
Serve with hot beurre blanc, a pinch of freshly grated hazelnuts and some freshly grated horseradish and season to taste.
