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Ingredients
2
Servings
Beetroot pasta dough
250 g white flour
150 ml beetroot juice
Filling
180 g planted.pulled Spicy Herbs
300 g potatoes, waxy (Agria)
150 g white cabbage
1 onion
2-3 tbsp olive oil
60 ml white wine
Salt and pepper
Sauce
60 g celeriac
1 clove of garlic
1 small onion
90 ml white wine
1 splash of white wine vinegar
100 ml vegan cream
60 g margarine
Horseradish
Topping
40 g hazelnuts
Horseradish
Products in this recipe
planted.pulled
Spicy Herbs
Preparation
1
Peel the potatoes and cook in salt water. Remove the first two layers from the white cabbage and then finely chop the white cabbage. Peel the onion and cut into small cubes.
2
Heat a pan and sauté the onions in olive oil until they are soft and translucent. Then turn up the heat and add the white cabbage. Sauté for a few minutes at a higher temperature and then deglaze with white wine.
Reduce the heat and let the white cabbage simmer until all the liquid has evaporated.
Season with salt and pepper.
3
Let the cooked potatoes cool for a short 2-3 minutes and mash them. Season with salt and pepper.
4
Fry the planted.pulled Spicy Herbs in vegetable oil. Then cut into small cubes.
5
Mix the mashed potatoes, planted.pulled Spicy Herbs cubes and white cabbage in a large bowl and set aside.
6
Bring the beetroot juice to a boil in a small saucepan and then add to the wheat flour. Knead both into a smooth dough for about 10 - 15 minutes.
Using a pasta machine, roll out the dough 1mm thick. Cut out circles with a diameter of 7cm.
7
Put about 8 g of filling into each circle and use a little water to shape the ravioli into tortelloni by folding one edge over the other, turning the crescent on your finger and sticking the two tips together. Lightly dust the ravioli with a little flour, place in a closed container and set aside.
8
Peel and finely chop the vegetables for the Beurre blanc. Sauté the vegetables in a small saucepan without coloring them. Add white wine, vegan cream and a dash of white wine vinegar and reduce to 1/3.
Strain the sauce from the vegetables and gradually process into an emulsion while stirring with the margarine and some vegan cream.
9
Cook the ravioli in boiling salted water for a few minutes.
10
Serve and season with hot Beurre blanc, a pinch of freshly grated hazelnuts and some freshly grated horseradish.
