Ingredients
Pasta
- 3 cups gluten free flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- 2⁄3 cups tapioca flour/starch
- 1⁄3 cup water
- 1 tbsp psyllium husk
- 1 tsp xanthan gum
- 1 medium beet (peeled, diced)
- 1 tbsp avocado oil
- 1 tsp salt
- 1 cup cashews (soaked)
- ½ cup cashew pulp (from cashew milk)
- 2 tbsp nutritional yeast
- 2 garlic cloves
- ½ squeezed lemon
- salt and pepper to taste
Directions
- For the filling soak cashews in water for at least 4 hours or overnight.
- In a food processor place cashews and the rest of the ingredients and pulse into a smooth cheese filling. Scrape down the sides and set aside while preparing the beet pasta.
- For the pasta cook beets in a small pot over high heat for about 40 minutes. Once the beets are soft, drain and set aside to cool down.
- In a small bowl mix water and psyllium husk and let sit for 10 minutes.
- In a bowl mix gluten-free flour, tapioca flour, xanthan gum and salt.
- In a food processor pulse beets, psyllium husk mixture and oil until completely smooth, scraping down the sides as needed.
- Add the flour mix and pulse on low speed until dough forms. If the dough is too dry, add water. If the dough is too sticky, add a tablespoon of tapioca starch until it reaches the texture of a firm pasta dough.
- Roll the dough into a ball and wrap with wax paper or place in an airtight container. Let the dough rest for about 10 minutes.
- After letting the dough rest, cut into 3 equal pieces. Roll out one piece at a time with a rolling pin onto a floured (gluten free flour) surface until it is about ¼ inch thick. Use a round cookie cutter or a jar lid (ball jar) to cut out round pieces.
- Spoon ½ tablespoon of cheese filling onto the round ravioli sheet. Lightly brush the edges with water before pressing the edges together into a half moon shape. Press the edges with a fork to crimp. Repeat with the remaining pasta.
- Once all raviolis are formed, drop into a pot of boiling water and cook for about 5 minutes.
- Gently scoop out the ravioli with a slotted spoon and transfer into a medium pan. Add some avocado oil and sautée ravioli until slightly brown.
- Add salt and pepper to taste and enjoy while still hot.
- If you don't want to cook the ravioli right away you can also freeze them and just cook them a couple minutes longer when you’re ready to enjoy!
