PINK HEART RICOTTA THYME RAVIOLI — Viviana
I love to make these every year around Valentine’s Day. They get their pink hue from beet root powder, but trust me, it doesn’t impart any flavor so don’t worry if you’re not a fan of beets....
Ingredients
- 2 cups all-purpose gluten free flour
- 3/4 cup hot water
- 2 tablespoons olive oil
- 1/2 tablespoon beet root powder
- 1/2 teaspoon sea salt
- 3/4 cup vegan ricotta*
- 1/2 cup toasted walnuts
- 2 teaspoons fresh thyme, chopped
- 1/4 teaspoon sea salt
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