BEETROOT & HAZELNUT RAVIOLI IN SAGE BUTTER
Making pasta for another person, or for yourself, I consider one glorious act of love. It takes time, care and attention, all of which we so often don't have a lot of to offer. This recipe is one for the weekend, when you can let yourself be fully washed away with the catharsis of making ravioli. It's absolutely gorgeous.
- 3 beetroot peeled & cubed
- olive oil
- 100 g hazelnuts lightly toasted
- 1 tbsp balsamic glaze
- 1 garlic clove minced
- 100 g vegan feta crumbled
- 1 tbsp breadcrumbs
- salt & freshly ground black pepper
- 400 g semolina or durum wheat flour
- 200 ml warm water
- 60 g vegan butter
- 20 sage leaves
- 20 g hazelnuts roughly chopped
Preheat the oven to 180°c (fan-assisted)/390°f/gas 6.
Start by making the pasta dough. Pile up your flour on a clean work surface and make a well in the centre. Sprinkle the flour with a pinch of salt, then gently pour the water into the well. Use use a fork to gradually incorporate the flour from the sides of the well into the water, then as the mixture starts to thicken, use your hands to knead in the rest of the flour. Continue to knead the dough for 8-10 minutes, lightly dusting your work surface with flour, if needed, until you have a smooth ball of dough, that is springy to the touch. Allow the dough to rest at room temperature for at least 30 minutes, whilst you continue with the recipe.
Combine the beetroot, a good glug of olive oil and a pinch of salt and black pepper on a baking tray. Give everything a good mix, then roast for 30-40 minutes, or until the beetroot is soft all the way through. Allow to cool slightly.
Combine the roasted beetroot, toasted hazelnuts, balsamic glaze, garlic, vegan feta and breadcrumbs in a food processor and blitz, adding a dash of water if your mixture is too thick, until you have a smooth, pipeable filling. Taste and adjust the seasoning, if needed.
Divide the rested dough in half and roll each section out into one long strip, thin enough to see your hand through (it’s best and easiest to use a pasta machine here, but if you don’t have one, you can roll it out by hand too), using more flour to stop it sticking to the machine or work surface, if needed. Chop each sheet in half and lay them next to one another. Fill a piping bag with the beetroot filling and pipe circular mounds, about 5cm apart, down the centre of one of the strips. Use a finger dipped in water to gently moisten the pasta around the filling, then place the other strip of pasta on top. Push out any trapped air between the pasta sheets, then press the pasta firmly closed around the filling. Cut the pasta into circles, using a cutter, or just a wine glass, then finish with a final dusting of flour, to stop it sticking together. Repeat this step with the remaining pasta and filling.
To make the sage butter, add the butter, sage and hazelnuts into a large frying pan over a medium heat. Stir until the butter has melted, the hazelnuts are golden and the sage is slightly crispy, then keep warm over a low heat.
Bring a large pan of salted water to the boil and add the ravioli. Cook for 3 minutes, then drain and transfer into the sage butter. Cook for a minute or so in the butter, then divide between plates. Serve drizzled with the remaining butter, sage and hazelnuts from the pan and finish with a good crack of black pepper.
If you love this Beetroot & Hazelnut Ravioli, beetroot season and Italian-style food, you’ve got to this recipe too: Beetroot Risotto.