Red Beet Pesto Ravioli

Vegan Red Beet Pesto Ravioli by Pasta-based. Lightly crisped vegan heart-shaped beet pesto ravioli in a skillet.

No surprise, we’re sharing heart-shaped ravioli for the impending holiday. Valentine’s Day, when everything is about L-O-V-E. Actually one of my favorite days of the year. As if the shape of these pasta pockets aren’t enough, they’re stuffed with red beet pesto, too. Bleeding heart raviolis I might call them…. but only when noone’s listening because Matt didn’t even laugh when I said that out loud. Can’t win ‘em all!

Vegan Red Beet Pesto Ravioli by Pasta-based. Ingredients in a food processor: fresh basil, fresh garlic cloves, raw walnuts, and roasted beets.

Vegan Red Beet Pesto Ravioli by Pasta-based. Close-up of a ravioli cut open and creamy red beet pesto in the middle.

They’re also lightly pan-fried in vegan butter but if you so desire you can use olive oil instead. Crispy and doughy on the outside, herb-forward and earthy within. We didn’t bother with sauce because we wouldn’t want to compete with the flavors. The vegan butter was enough to coat them. Also, a sprinkle of vegan parmesan or some shreds of fresh basil always does the trick.

Vegan Red Beet Pesto Ravioli by Pasta-based. The making of red beet pesto ravioli, heart-shapes cut into vegan ravioli dough and a spread of pesto in the middle of each cut of dough. One ravioli already sealed with crimps of fork in the corner of the photo.

Let’s say you weren’t the biggest fan of the festive heart-shape. Make these round using an upside-down glass, square by cutting even rows or half-circles by folding the dough evenly over itself. Depending on the size you cut your dough, you can get up to 40 raviolis, I’d say. We like to freeze them raw, laying them out on a cookie sheet in the freezer for a couple hours until transferring them to a tupperware to prevent them from sticking.

Vegan Red Beet Pesto Ravioli by Pasta-based. A dinner table set with two plates of heart-shaped red beet pesto ravioli, tea-light candles, and red wine.

Just a tip: You can use cashews, pine nuts, or sunflower seeds instead of walnuts if that’s all you have. I wouldn’t use almonds.

Also, you can save some time by buying pre-cooked beets. Although Matt thinks homemade roasted beets give more depth of flavor. It’s your choice. We found them at our local supermarket in the produce section. One package of those bad boys were all we needed to cut the recipe time in half.

HOW TO MAKE VEGAN RAVIOLI:

5 from 2 votes
Red Beet Pesto Ravioli
Prep Time
45 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
 

Vegan Red Beet Pesto Ravioli - crispy and doughy on the outside, herb-forward and earthy within. Stuffed with creamy homemade beet pesto and lightly pan-fried in vegan butter or olive oil then topped with fresh basil shreds.

Course: Dinner, Pasta
Cuisine: Italian, Vegan
Servings: 4 servings
Calories per Serving: 408 kcal
Author: Matt + Steph from Pasta-based
Ingredients
  • vegan ravioli dough
  • 1.5 cups roasted beets peeled and chopped
  • 2 tablespoons olive oil
  • 1/4 cup raw walnuts
  • 1/4 cup fresh basil leaves packed
  • 3 cloves fresh garlic cloves
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • salt and pepper to taste
Instructions
  1. Prepare ravioli dough in advance.

  2. Preheat oven to 400°F

  3. Peel beets and cut them into 1-inch chunks. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 40 minutes (you can also use pre-cooked and peeled beets like these).

  4. Once beets are cooked, add them to a food processor along with all the other ingredients. Process on high until creamy and smooth.

  5. Using a small cup or cookie-cutter, cut ravioli dough into even shapes. Ball up the unused dough and roll it out again, repeat until you run out of dough. (You can also cut them into even squares with a sharp knife or pizza cutter.)

  6. Place a small amount of Red Beet Pesto in the center of the dough. This depends on the size of your circle. We used about a tablespoon of pesto for each heart.

  7. Spread a small amount of water around the outside of the dough with your finger. Place another piece of dough on top and press around the edges to seal. You can also use a fork to press and seal the edges.*

  8. To cook - bring a pot of salted water to a LOW BOIL. Drop a few ravioli into the pot to cook for 4-5 minutes. They will start to float once they're almost finished. Don't overcrowd your pot, cook them in batches.

  9. Meanwhile, heat a skillet with olive oil or vegan butter over medium-heat. Remove the ravioli with a slotted spoon and place them directly into the skillet. Crisp the ravioli in the skillet, flipping after one minute.

Recipe Notes

*To freeze for later: place raw ravioli flat on a baking sheet and into the freezer for about an hour. Once frozen, you can store them together in a sealed container in your freezer. To reheat, boil in salted water for 5 minutes.

Depending on the size you cut your dough, this recipe can make up to 40 ravioli.

Nutrition Facts
Red Beet Pesto Ravioli
Amount Per Serving
Calories 408 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 41mg 2%
Potassium 356mg 10%
Total Carbohydrates 62g 21%
Dietary Fiber 4g 16%
Sugars 3g
Protein 11g 22%
Vitamin A 1.9%
Vitamin C 7.7%
Calcium 3.4%
Iron 22.6%
* Percent Daily Values are based on a 2000 calorie diet.

February 9, 2018
February 17, 2018

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