Beetroot ravioli with Matcha – the perfect treat for cold autumn and winter days!
These handmade beetroot ravioli not only make hearts beat faster, but also taste buds. The fresh combination of earthy beetroot and the subtle note of KISSA Matcha makes for a unique taste experience. Ideal for colder days, this dish brings color and energy to your plate - a real highlight for anyone looking for something special!
Ingredients Beetroot Ravioli with Matcha
Ingredients for 4 people:
PASTA
- 300g flour, double-handled
- 2 teaspoons olive oil
- 350ml beetroot juice
MATCHA-MAGARINE
- 1 tsp KISSA Matcha Beauty
- 100g vegan margarine
- 2-3 sprigs of sage
FILLING
- 300g tofu, medium firm
- 30g herbs (e.g. dill, parsley or spinach)
- 10g pine nuts
- 2 tablespoons olive oil
- 1 teaspoon finely grated organic lemon peel
- 1/2 teaspoon salt
Preparation of beetroot ravioli with Matcha
- For the pasta dough, pile up flour on the work surface, make a well in the middle and add 2 teaspoons of olive oil and 150 ml of beetroot juice. Mix with a fork, gradually mixing in the flour from the edge. Knead with your hands until the dough is even and has a smooth surface. Wrap in cling film and leave to rest in a cool place for about 20 minutes.
- Roll out the dough as thinly as possible using either a pasta machine or a rolling pin on a floured work surface. Then cut into two equal-sized sheets of dough.
- For the filling, roast the pine nuts in a pan without fat until golden brown. Then puree finely with all the other ingredients and season with salt.
- Place about 1 teaspoon of filling on each sheet of dough, 3 cm apart. Brush the gaps with water. Cover with the second sheet of dough and press the dough together well in the gaps. Use a pastry wheel to cut out squares around the filling and place them on a work surface that has been dusted with flour.
- Melt the margarine in a pan. Sift KISSA Matcha Beauty into a cup. Add 1 tablespoon of the melted margarine and stir with a Matcha whisk until foamy. Add the Matcha essence to the pan and stir with the remaining margarine. Add the sage and let it steep for 5-8 minutes until the margarine has absorbed the aroma of the sage.
- Bring salted water and 200 ml of beetroot juice to the boil and cook the ravioli for 1-2 minutes until they rise to the surface, then lift them out and place them on baking paper coated with olive oil. Drizzle a little olive oil over them so that they don't stick together.
- Arrange ravioli on plates with melted Matcha margarine and sage leaves and serve.
Try it now and bring some fresh energy into your kitchen with our beetroot ravioli and KISSA Matcha Beauty!
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