Valentine's Day beetroot ravioli

Duration: 120 mins
Difficulty: Medium


2 Portions

Beetroot pasta dough
250 g White flour
150ml Beetroot juice

180g planted.pulled Spicy Herbs
300g Potatoes, waxy (Agria)
150g White cabbage
1 Onion
2-3 tbsp olive oil
60ml White wine
salt and pepper

60g Root celery
1 clove of garlic
1 small onion
90ml White wine
1 Dash of white wine vinegar
100ml vegan cream
60g margarine


Products in this recipe

Spicy herbs
7,19 €
17,98 €per 1 kg
VAT included and Shipping costs will apply
7,19 €


Peel the potatoes and boil them in salted water. Remove the first two layers of white cabbage and then chop the white cabbage finely. Peel the onion and cut it into small cubes.
Heat the pan and sauté the onions in olive oil until they are soft and translucent. Then increase the heat and add the white cabbage. Sauté for a few minutes at a high temperature and then deglaze with white wine. Reduce the heat and cook the white cabbage until all the liquid has evaporated. Season with salt and pepper.
Allow the cooked potatoes to cool briefly for 2-3 minutes and mash them into a mash. Season with salt and pepper.
Fry planted.pulled spicy herbs in vegetable oil. Then cut into small cubes.
Mix the mashed potatoes, planted.pulled spicy herbs cubes and white cabbage in a large bowl and set aside.
Bring the beetroot juice to the boil in a small pot and then add it to the white flour. Knead both into a smooth dough for about 10 - 15 minutes. Using a pasta machine, roll out the dough to 1mm thick. Cut out circles 7cm in diameter.
Put about 8 g of filling into each circle and shape the ravioli into tortelloni with a little water by folding one edge over the other, turning the crescent on your finger and gluing the two tips together. Lightly dust the ravioli with a little flour, place in a closed container and set aside.
Peel and finely chop the vegetables for the beurre blanc. Sauté the vegetables in a small pot without coloring them. Add white wine, vegan cream and a dash of white wine vinegar and let it reduce by 1/3. Skim the sauce from the vegetables and gradually work it into an emulsion, stirring with the margarine and a little vegan cream.
Cook the ravioli in boiling salted water for a few minutes.
Serve with hot beurre blanc, a pinch of freshly grated hazelnuts and some freshly grated horseradish and season to taste.

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