Beetroot Ravioli Filled with Smoked Tofu, Plant Dashi Broth
52 min 1 serving 340 kcal · 18 g proteinLevel: Expert
The nutritionist's note
340 kcal for 18 g of plant protein: homemade ravioli give you full control over fat intake. Smoked tofu and sesame push iron to 3.8 mg, but the lack of B12 makes supplementation mandatory on a fully plant-based diet.
Ingredients
1 serving
- wheat flour40 g
- cooked beetroot60 g
- smoked tofu80 g
- shiitake mushrooms40 g
- kombu seaweed3 g
- soy sauce10 ml
- sesame oil5 g
Method
- 1
Boil the beetroot (60 g) for 20 minutes, blend it, then press it in a cloth to keep only a concentrated juice.
- 2
Knead the flour (40 g) with the beetroot juice and a pinch of salt until smooth; wrap and rest for 20 minutes.
- 3
Steep the kombu seaweed (3 g) in 300 ml of water at 60 °C for 20 minutes, never boiling, to make the dashi.
- 4
Chop the smoked tofu (80 g) and shiitake (40 g), and sauté for 5 minutes with the sesame oil (5 g) and soy sauce (10 ml).
- 5
Roll the dough out to 1 mm, place small mounds of filling 4 cm apart, moisten the edges and seal while pushing out the air.
- 6
Cut the ravioli with a cutter and poach for 3 minutes in simmering salted water.
- 7
Serve the ravioli in the hot dashi with a drizzle of soy sauce.
Nutrition facts
per serving
| Energy | 340 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 37 g |
| Fat | 12.5 g |
| Fibre | 5 g |
| Iron | 3.8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- soy
- sesame
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