Beetroot Flower Ravioli with Garlic Veggie Crumble

For the Ravioli Dough

• 1 cup gluten-free all-purpose flour
• ½ cup almond flour
• 1 tsp xanthan gum
• ¼ tsp salt
• ½ cup cooked and puréed beetroot
• 1 tbsp olive oil
• 3–4 tbsp water (as needed)

For the Filling

• ½ cup mashed sweet potato or butternut squash
• ¼ cup nutritional yeast
• 1 garlic clove, minced
• Salt and pepper to taste

For the Veggie Crumble Topping

• 1 tbsp olive oil
• ½ cup cooked vegan sausage, diced (soy-free)
• ½ cup chopped carrots
• ½ cup green beans, chopped
• 1 garlic clove, minced
• Salt, pepper, and optional red pepper flakes

For Garnish

• 2 tbsp dairy-free parmesan (e.g., made from cashew or almond)
• Fresh herbs (optional)