Beet Ravioli Hearts with a Light Vegan Cheese Sauce
My heart beets for you! A special Valentine’s Day recipe for that special someone you care about.
Yield: 6-7 hearts
for the beet dough:
- 1 large red beet, juiced (making 1/2 cup juice and keep the pulp for the filling)
- 1 cup semolina flour
- 2 teaspoons olive oil
- pinch salt
for the filling:
- 1½ cups beet puree (from the beet that was juiced)
- 2 tablespoons nutritional yeast
- 1 tablespoon sesame oil
- 2 tablespoons miso
- 1 teaspoon mild mustard
for the light cheese sauce:
- 1 – 1½ cups soy yogurt
- 2-3 tablespoons nutritional yeast
- 2 tablespoons miso
- 1 teaspoon mustard
- splash lemon juice
- splash Tabasco
- salt and white pepper as desired
for the garnish:
- hazelnuts, chopped and toasted
to make the ravioli dough:
- Peel and juice a large beet. Keep the pulp to use for the filling. If you don’t have a juicer, you can peel the beet, cut into cubes or grate with a food processor and then either puree or cook and puree. Put some of the puree through a sieve for the 1/2 cup of juice and use the rest of the puree for the filling.
- In a bowl, combine the semolina flour, salt, olive oil and 1/2 cup beet juice.
- Mix well. Place a lid or plate over the bowl and let it sit for 30 minutes.
to make the filling:
- Measure the pureed beets and place in a bowl.
- Add the nutritional yeast, sesame oil, mustard and miso and mix well.
- Check the consistency, if it is too wet then add 2 or 3 tablespoons of dried bread crumbs.
to make the sauce:
- Place the soy yogurt in a saucepan.
- Add the nutritional yeast, miso, mustard, splash of lemon juice and splash of Tabasco and gently mix
- Heat the sauce on low, stirring from time to time.
to form the ravioli:
- Roll 1/2 of the dough out on a lightly floured workspace.
- Using a cookie cutter, cut out heat shapes from the dough.
- Place a teaspoon full of filling on 1/2 of the hearts.
- Carefully using the rolling pin, roll each of the other hearts out to slightly enlarge so they will fit evenly over the filled hearts.
- Lightly moisten the edge one side of the enlarged hearts with water and place over the hearts with the filling.
- Carefully crimp the edges closed first using your fingers, then if desired with a fork. make sure the hearts are completely closed so the filling does not come out when cooking.
- Continue for all of the ravioli. (If you roll the dough very thinly, you should be able to get about 7 medium hearts from the dough. I had some filling left over, which I have used as a spread for breads.
to prepare the garnish:
- Chop a few hazelnuts or blanched almonds.
- Heat a small frying pan and gently toast the nuts.
- Carefully watch the nuts and stir while they are toasting as they can burn quite quickly.
- Once they are lightly golden, remove from the pan and allow to cool.
to cook the ravioli:
- Bring a large soup pot of lightly salted water to boil.
- Once boiling, turn the heat down to a gently rolling boil.
- Add 2-3 hearts and cook until they float.
- Place some of the sauce on a plate.
- Remove the hearts from the boiling water using a slotted spoon.
- Place a heart or 2 on each plate.
- Sprinkle the toasted nuts over the top and serve.
I make a lighter version of vegan cheese sauce using the soy yogurt rather than the cashew nuts. If you prefer the cashew cheese, then by all means make that using 1 cup of soaked raw cashew nuts instead of the soy yogurt. Puree the cashew nuts in a blender and add the rest of the sauce ingredients.