*NOTE : This recipe requires a pasta-maker *

Ingredients:

• 1 medium roasted beetroot (about 1/3 cup)
• 2/3 cup water
• 2 1/4 cups Hockley Valley Light Spelt Flour
• 1/2 tsp salt
• 2 tbsp. olive oil

Instructions:

• Roast the beet at 375F for 45 minutes, wrapped in aluminum foil, and let cool.
• When the beet has cooled enough to work with, add it to a blender along with 1 cup of water.
• Pour through a sieve, pressing the beet pulp through. Set beet water aside and discard pulp (or use in another recipe!)
• Add Hockley Valley spelt flour to a medium mixing bowl, along with the salt. Mix well.
• Make a well in the center and add the olive oil as well as 2/3 cup of the beet water you prepared earlier.
• Mix the oil and water in the center, then start bringing in flour from the sides of the bowl until it starts to come together into a dough.
• Use your hands to knead the dough for a full minute. The dough will start out dry but will become smooth and almost waxy looking.
• Dust lightly with flour if needed. Form into a ball and let rest for 45 minutes.
• Set up your pasta maker to roll sheets. Begin on number 2 thickness.
• Cut the dough into 4 strips of roughly equal size. Use your hands to flatten them slightly to fit into the pasta maker.
• Working with one sheet at a time only, run it through the pasta maker twice on number 2, and then twice each on number 4, 6, and finally number 8 thickness.
• Brush each sheet with a little bit of spelt flour to prevent it from sticking, and lay it aside on either a wooden board or a sheet of parchment paper.
• Do not stack or overlap the sheets as they will stick. If you mess up, just re-run the pasta through the rollers again.
• Once your sheets of pasta are ready, retrieve the filling. (Recipe for vegan black olive and mushroom filling is below, but you can use whatever type of filling your prefer.)
• Lay out a sheet of pasta and place just under 1 tbsp of filling, 2 inches apart, and at least 1 inch from the edges.
• Brush a little water around the filling as it will help the top sheet of pasta adhere securely.
• Take another sheet of pasta and place it on top, using your hands in a cupped shape to press out any air bubbles around the filling.
• Press down firmly to adhere the top and bottom sheets of pasta.
• Use a knife or a ravioli cutter to trim away the excess, leaving about a quarter inch around the edges.
• To cook, drop them a few at a time into a pot of salted boiling water and scoop them out as they float to the top.
• Serve with the sauce of your choice.

Makes 35 – 40 ravioli

Ingredients

for Vegan Mushroom and Black Olive Stuffing

• 3 tbsp. olive oil

• 2 cloves of garlic, roughly chopped

• 7 cups chopped cremini mushrooms

• 1 1/2 cups pitted black olives

• 1 1/2 tbsp. dried oregano

• 1/2 cup roughly chopped fresh chives

• 1/2 cup rolled oats or steel cut oats

Instructions:

• Add the oil, garlic, mushrooms, olives, oregano, and chives to a pan and saute on medium heat until the mushrooms are lightly browned.
• Add the oats and mix well, then take off the heat.
• Transfer to a food processor and pulse until relatively smooth.
• Store in an airtight container in the fridge until ready to use.