Gluten-free ravioli with beetroot filling

• Produce

  • 250 g Beetroots, raw
  • 1 head Garlic
  • 1 Garlic cloves
  • 1 Lemon
  • 1/2 tsp Rosemary, dry

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Black pepper
  • 90 g Buckwheat flour
  • 115 g Rice flour
  • 1 Rosemary salt
  • 1 tsp Salt
  • 60 g Tapioca starch
  • 1/4 tsp Turmeric
  • 2 tsp Xanthan gum

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 drizzle Walnut or extra virgin olive oil

• Nuts & Seeds

  • 1 handful Pine nuts, toasted
  • 110 g Walnut pieces

• Other

  • between ½-1 cup GF breadcrumbs OR GF ground crackers
  • ½ cup + 2 tbsp / 150 ml reduced aquafaba, (see NOTES

Found on lazycatkitchen.com

Description

Directions

• FILLINGHeat up the oven to 200° C / 390° F. Wash the beetroots and wrap them in a big piece of kitchen foil adding a few tablespoons of water to the bottom of the parcel. Cut the top of the garlic head off, drizzle the exposed garlic cloves with a bit of olive oil and wrap in a separate piece of kitchen foil. Place both beetroots and garlic in the pre-heated oven. Bake the garlic head for about 35-40 mins and beetroots until tender (depending on their size it can take between 60 and 90 mins).Once beetroots are cool enough to handle, peel them with your fingers and chop roughly.Toast walnut pieces on a dry frying pan until lightly browned and fragrant.If using crackers to thicken the filling, pop them in the food processor and grind finely. Remove from the food processor and set aside.Place toasted walnuts in a food processor and process until you get a fine crumb. Add peeled and roughly chopped beetroot, add squeezed out roasted garlic cloves (I used the entire head, but adjust to taste) and process until you get a fine paste. Season with salt, pepper, lemon juice and rosemary.Thicken the filling with breadcrumbs or ground up crackers and adjust seasoning. Basically, you don’t want the filling too wet as it will be difficult to work with.DOUGHIn a mixing bowl, combine both flours, tapioca starch, xanthan gum and turmeric. Add olive oil and rub it into the dry ingredients with your fingers. Mix aquafaba in and start kneading. To begin with, it may look seem like the dough needs more moisture but hold off without adding any more – the dough should become the right consistency after a little bit of kneading. Rest it for 30 mins or so.Roll the dough out with a rolling pin on a lightly floured surface. Roll it out as thin as you can (2-3 mm) – the thinner the dough the tastier the ravioli.Use a 5 cm / 2″ cookie cutter or an upside down glass to cut out circles of the dough. Place about a teaspoon of filling on half of the cut out circles. Place another circle on top and drape it around the filling, taking care not to trap any air pockets inside. Seal the two circles of dough with your fingers. If you want them to look like mine, go around each raviolo and crimp the sealed edges with the end of a fork. Put the finished dumplings on a tray dusted with rice flour and cover them with a kitchen towel while making the rest so that they don’t dry out. Continue in the same way until you have used up all the dough and / or all the filling.Bring a medium pot of water to boil. Once the water boils, place 5-6 ravioli (it’s important not to overcrowd the pot) in the boiling water and cook, on a rolling boil, for about 5 minutes. After the time is up, fish cooked ravioli out with a slotted spoon, shaking excess water off gently, and place them on a plate. Cook all the remaining ravioli in this way.To serve, sauté 2 cloves of garlic in a bit of olive oil. Baste the ravioli in the garlic oil gently. Serve with a sprinkling of rosemary salt, lemon zest and some toasted pine nuts.