Vegan Spinach and Ricotta Ravioli
Italian traditional stuffed pasta. The filling includes plant-based ricotta cheese and spinach. The sauce is made with vegan butter and sage.
Equipment
- 2 bowls
- double-boiler
- strainer
- pastry board
- pan
- pot
- knife
- sieve/skimmer
- pasta cutter wheel OR ravioli stamp OR ravioli mould tray
- Rolling Pin
- pasta maker machine (optional)
Ingredients
For the Dough
- 200 g plain flour (7.05 oz)
- 50 g semolina flour (1.76 oz)
- 1 tsp salt
- 1 Tbsp extra virgin olive oil
- 150 ml water (5.07 fl. oz)
- turmeric
For the Filling
- 300 g fresh spinach (10.58 oz)
- 150 g soya ricotta (5.29 oz)
- 1 Tbsp nutritional yeast
- nutmeg
- salt
To Serve
- 2 Tbsp vegan butter
- 1 Tbsp extra virgin olive oil
- fresh sage leaves
- vegan parmesan – optional but recommended
Instructions
- Steam the spinach until they are cooked. Leave them to drain in a strainer over a bowl.
- In the second bowl, combine the two flours with salt and a pinch of turmeric. Add oil and water, then mix and knead until the dough results homogenous.Let it rest in the fridge for 20-30 minutes.
- Wring out the spinach, then cut them finely over the cutting board.
- In the bowl, combine spinach, ricotta, nutritional yeast, a pinch of nutmeg and salt to taste.
- Roll out the dough with the rolling pin or the pasta maker machine.You should reach 1-1.5mm / 0.04-0.06in thickness.
- IF YOU USE A PASTA CUTTER WHEEL OR RAVIOLI STAMP:Put half of the rolled dough apart.Place 1 tsp of filling over the first half of the rolled dough. Repeat the process until you've covered the whole first half of the dough. Make sure to distance each portion of filling 2-2.5cm / 0.8-1.0in from each other.IF YOU USE A RAVIOLI MOULD TRAY:Place one piece of your rolled dough over the tray, fill each spot with 1 tsp of filling.
- IF YOU USE A PASTA CUTTER WHEEL OR RAVIOLI STAMP:Place the second half of the rolled dough over the first half.Using your hands, push the upper level until it touches the bottom one and sticks all around the filling.Now cut out the ravioli with your cutter wheel or ravioli stamp.IF YOU USE A RAVIOLI MOULD TRAY:Cover with another piece of rolled dough and use your rolling pin to make it stick.Now remove the formed ravioli from the tray and repeat the process until the dough is finished.
- In the pan, heat the butter and some sage leaves for 1-2 minutes. Then add 1 Tbsp of oil and let it cook for another minute.
- In the pot, bring abundant water to boil. When it boils, salt it. When it starts boiling again, immerse your ravioli and let them cook for 3-4 minutes.Drain the ravioli and add them to the pan with the sauce. Cook for 1-2 minutes. You can add more sage leaves to taste.Serve warm. We suggest to give it a boost, dusting over some vegan parmesan.
Notes
STORAGE
Uncooked in the freezer: you can store your uncooked ravioli in the freezer. Pay attention that there is some space between each piece so that they don't touch each other. Once they're well frozen, you can move them into a freezing bag.
Uncooked in the fridge: you can store your uncooked ravioli in the fridge. Put them on a tray, covered with a cloth for 1-2 days.
Cooked in the fridge: you can store your cooked ravioli in the fridge for 3-4 days (in Tupperware).
Uncooked in the freezer: you can store your uncooked ravioli in the freezer. Pay attention that there is some space between each piece so that they don't touch each other. Once they're well frozen, you can move them into a freezing bag.
Uncooked in the fridge: you can store your uncooked ravioli in the fridge. Put them on a tray, covered with a cloth for 1-2 days.
Cooked in the fridge: you can store your cooked ravioli in the fridge for 3-4 days (in Tupperware).