Beetroot ravioli

Peel the beet and place it on a sheet of foil.

Drizzle with olive oil, season with salt, and wrap. Puncture the foil in several places with a fork and bake at 200 degrees for 30-40 minutes. Then blend the slightly cooled beetroot.

For the test, add flour and salt to the mixer bowl. Whip the aquafaba until it resembles whipped eggs for 2-3 minutes. Add the aquafaba to the mixer and mix. Add the beet and mix everything together.

Place the prepared dough on a floured surface and knead it. Form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Grate the tofu on a coarse grater. Add salt and pepper. Add thyme leaves and mix.

Roll out half of the dough into a thin layer on a floured surface. Distribute the prepared filling in portions on top. Brush water around each filling. Roll out the second half of the dough.

Cover the filling with the resulting layer of dough. Gently press the dough around the filling and cut into squares.

Boil the resulting ravioli in salted boiling water (3 minutes after they float to the surface).