Beet, Ravioli, Post, Tofu cheese, Breakfast, Beetroot ravioli, Lenten dishes

Cold beetroot ravioli with tofu and sweet pepper cream

Ingredients

Servings 1
  • filling for beetroot ravioli - 35 g
  • balsamic sauce - 15 g
  • clean beets. – 35 g
  • green oil - 2 g
  • salt flakes - 2 g
  • ground black pepper peas - 5 g
  • red bell pepper cream - 13 g
  • thyme - 2 g
  • garlic peeled - 5 g (clove)
  • coriander - 1 g
  • Bulgarian pepper - 500 g
  • vermouth Martini extra dry - 20 g
  • butter - 10 g
  • vegetable oil - 10 g
  • ground black pepper peas - 2 g
  • salt - 2 g
  • water - 100 g
  • tofu cheese - 300 g
  • Yuzu juice - 10 ml
  • baked bell pepper - 35 g
  • onion noodles - 3 g
  • salt - 3 g
  • ground black pepper - 1 g
  • fresh beetroot - 400 g
  • glucose syrup - 120 g
  • cardamom - 2 g
  • salt - 2 g
  • balsamic cream - 5 g
  • ground black pepper peas - 1

Cooking

Step 1

How to prepare red bell pepper cream: Bake pepper, peel. Then put all the ingredients in a saucepan and fry in oil. Add Martini, evaporate, add water, bring to a boil and beat with a blender, and then wipe.

Step 2

How to prepare balsamic sauce: mix fresh juice with glucose syrup and boil 2 times, add spices and balsamic cream at the end.

Step 3

How to prepare the filling for ravioli: mix the ingredients and knead until smooth

Step 4

cut the boiled beets into thin rounds and put them in them, wrap the pre-prepared filling, forming the ravioli themselves. Serve with red pepper cream, balsamic dressing and green butter.

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