Gluten-free ravioli with beetroot filling

My gluten-free ravioli with roasted beetroot and walnut filling makes a delicious dinner that will impress any vegan and gluten-free guests.

GLUTEN-FREE PASTA:
115 g / ¾ cup rice flour (brown rice flour is fine too)
90 g / ¾ cup buckwheat flour
60 g / ½ cup tapioca starch
2 tsp xanthan gum
¼ tsp turmeric
2 tbsp / 30 ml olive oil
½ cup + 2 tbsp / 150 ml reduced aquafaba, (see NOTES)

FILLING:
250 g / 0.5 lb raw beetroots
110 g / 1 cup walnut pieces
1 head of garlic
1-2 tbsp lemon juice, more to taste
½ tsp dry rosemary, pounded to powder in pestle & mortar
approx. 1 tsp salt
black pepper, to taste
about ½ cup GF breadcrumbs OR GF ground crackers

FOR SERVING (optional):
rosemary salt
1-2 garlic cloves, sliced thinly
a drizzle of walnut OR extra virgin olive oil
1 lemon, zest
handful of pine nuts, toasted

View the full recipe at Lazy Cat Kitchen →