Himalayan Crystal Saltto taste (approximately ½ spoon)
1/2cuporganic natural goat's cheese
handfulshredded organic hard goat's cheese
Steps to cook beets:
Preheat oven to 375 degrees Fahrenheit.
Wash and chop beets.
Roast until soft. About an hour.
Cool, place in blender and make a silky, smooth puree.
Steps to make dough:
Combine the flour and salt.
Add coconut oil to the beet puree.
Make a hollow in the center of the flour and add the beet paste gradually while mixing it with the flour.
The flour should form dough that is firm but soft and not sticky. The dough should bounce back if you press with a finger. Add little flour if sticky. Add only as much water as needed to make soft, firm and elastic dough.
Knead well for about 5 minutes
Wrap in a damp cloth or plastic wrap. Set aside for at least 30 minutes.
Steps to make filling and assemble ravioli:
Mix soft goat's cheese, shredded cheddar, black pepper and basil to form a paste.
Take part of the dough and roll it out as thinly as possible.
Cut out circles with a cookie cutter.
Place a small amount of filling in the center of each circle.
Brush the edges of another circle with water and seal on the one with filling tightly.
Store in freezer for future use or follow below direction to cook.
Boil water with salt.
Without overloading, add the raviolis in the water. They will sink first. Wait until they pop up in the surface(approximately 3-5 minutes).
While waiting, heat coconut oil in a pan. Add garlic and saute until fragrant. Add any other soft vegetables if desired.
Take the raviolis out of water and place them on a frying pan. Coat with oil mixture and serve itself or with tomato sauce.
(1 can tomato passata ,1 onion, Himalayan Crystal Salt, 1/2 tbsp oregano, black pepper - optional)
Chop and fry onion become light brown , mix the passata with onion, and cook it for five minutes, season with oregano.