This unusual ravioli dish not only is delicious but it’s also super eye candy.
Three years ago my mum gave me a pasta maker for Christmas and it’s since then become one of my favourite kitchen toys. Although I only really use it very once in a while, it’s always fun to make homemade pasta.
Then last Christmas my awesome housemate Matt gave me “The Flavour Thesaurus”, an excellent book written by Niki Segnit which pairs unique flavour combinations. I’ve been wanting to make beetroot tinted pasta for a while, I just couldn’t make up my mind on what to make it with. As I was reading the book I decided to look up beetroot to see if this would help me solving my 1st world problem.
Coconut & Beetroot: Give beetroot a much-needed holiday from its traditional northern European flavour affinities by pairing it with a hot country-ingredient like coconut. (Page 286)
Sounded yummy… but then I thought that beetroot ravioli with a coconut filling seemed a bit too much but maybe I could pan fry the ravioli in coconut oil.. still, what about the filling though?
Coconut goes with basil and basil goes with soft cheese.. Soft cheese in the vegan world equals to cashew nuts. I made a cashew nut puree and as a last minute decision I added a little bit of turmeric – mainly for the colour but also because coconut based curries usually have turmeric.. erm, okay perhaps not the best reasoning. I just felt like it.
I wasn’t 100% sure if this combination of flavours and fusion of cuisines would work… but it did, in fact really really well. Matt said it’s the best thing I’ve made that he’s tasted.
I’m looking forward to making it again for a special occasion.
***Note** I think this recipe should only be made if you have previously made fresh pasta***
Beetroot Ravioli with a Cashew Turmeric filling
|Prep time||1 hour, 30 minutes|
|Cook time||5 minutes|
|Total time||1 hour, 35 minutes|
|Meal type||Appetizer, Lunch, Main Dish, Starter|
|Misc||Freezable, Pre-preparable, Serve Hot|
|Occasion||Formal Party, Valentines day|
- 2 Squeezes of lemon juice
- 1/2 cup Semolina flour
- 1/2 cup Strong flour (type 00)
- 1 cup Beetroot juice (around 4 beets)
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 2/3 cups Cashews (soakes)
- 1/4 teaspoon Turmeric
- 1 tablespoon Toasted sesame oil
- pinch Salt
- 1/2 Shallot (diced)
- 2 Small bunches of lamb lettuce (or any green leaves with a mild flavour)
- 1 Lemon juice
- 2 tablespoons Extra virgin olive oil (good quality)
- 2 tablespoons Basil (chopped)
- 1 teaspoon Sea Salt
- 1 heaped teaspoon Sesame seeds
- 1 teaspoon Coconut flakes