Beetroot Ravioli with Silken Tofu and Dill Oil
48 min 1 serving 330 kcal · 16 g proteinLevel: Expert
The nutritionist's note
Raw ravioli: mandoline-sliced beetroot replaces the pasta, removing refined carbohydrates. Silken tofu provides the creaminess of fresh cheese at 55 kcal per 100 g.
Ingredients
1 serving
- raw beetroot250 g
- silken tofu180 g
- dill15 g
- olive oil14 g
- lemon juice12 ml
- lemon zest3 g
Method
- 1
Slice the raw beetroot on a mandoline into very thin discs.
- 2
Whisk the silken tofu with the lemon juice and zest into a smooth filling.
- 3
Fill one beetroot disc, cover with a second and seal the edges.
- 4
Blend the dill with the olive oil, strain and spoon over the ravioli.
Nutrition facts
per serving
| Energy | 330 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 24 g |
| Fat | 19 g |
| Fibre | 8 g |
| Iron | 3.8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- soy
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