Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, portobello stuffed eggless beet ravioli in herb and garlic butter. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Portobello stuffed Eggless Beet Ravioli in Herb and Garlic Butter is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Portobello stuffed Eggless Beet Ravioli in Herb and Garlic Butter is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have portobello stuffed eggless beet ravioli in herb and garlic butter using 8 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Portobello stuffed Eggless Beet Ravioli in Herb and Garlic Butter:

1. Take 2 cups flour
2. Take 1 beet steamed
3. Make ready 2 tbsps chia seeds
4. Make ready 2 tbsps coconut oil
5. Get 6 tbsps water hot
6. Take 1/2 cup water warm
7. Take 2 portobello mushrooms diced
8. Take 1 garlic butter stick Kerrygold herb and

Instructions to make Portobello stuffed Eggless Beet Ravioli in Herb and Garlic Butter:

1. Mix together chia seeds and hot water until thick.
2. Blend together steamed beet, chia seed mixture, coconut oil and warm water until chia seeds are very fine and smooth.
3. Make a well in the mound of flour and pour in blended mixture.
4. Using a fork, gradually mix together flour and beet mixture. Be careful not to break well.
5. When it is well incorporated, knead for 5 minutes.
6. Wrap is plastic wrap and let sit at room temperature for 30 mins.
7. Saute mushrooms in 1 tbsp herb and garlic butter while pasta dough is resting.
8. Mince in processor.
9. After 30 mins, divide dough into 4 equal parts.
10. Roll out 2 parts in two similar squares.
11. Using one square, dot with minced mushrooms.
12. Cover with second piece of square.
13. Using fingertips, seal between mushroom dots, slightly pressing out any air bubbles.
14. Cut between dots to form small squares or use a round cookie cutter.
15. Drop into rolling, boiling water for 5 minutes.
16. While ravioli is boiling, melt 3 tbsp herb and garlic butter in a pan,
17. When ravioli is done, remove from water with a slotted spoon and place into pan with melted butter.
18. Toss to coat and garnish with freshly grated Parmesan cheese.

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