Vegan Ravioli with spinach and ricotta
Traditional South Tyrolean ravioli – half moon shaped pasta,
filled with spinach & vegan ricotta,
served with tangy yeast flakes, olive oil and chives.
Roots of the traditional dish
My home town South Tyrol is located in the north of Italy, but it’s on the border to Austria and before the 1st World War it was part of Austria. That’s why I speak German as my mother language. And that’s also the reason, why our cuisine is so versatile: a mix of the Mediterranean cuisine from Italy and the hearty cuisine from Austria.
The Ravioli, in german called “Schlutzkrapfen”, are probably the most famous dish in South Tyrol, possibly because they’re absolutely delicious. A smooth pasta dough with a creamy, fresh and tangy filling, homemade and indescribably tasty.
Why you should try this recipe:
- your family and friends will love the ravioli
- vegan, soy-free, nut-free
- learn how to make homemade ravioli
- you can also prepare the ravoili in a large quantity and then freeze them; then you can cook and enjoy them at any time
- it’s a bit more time consuming but definitely pays off
If you like pasta and spinach, you will love these ravioli
The homemade pasta dough is made from wheat and rye flour, which makes the dough smooth and easy to work with. The filling contains spinach, a vegan ricotta made of almonds and tangy fried onion and garlic.
As a highlight, at the end the ravioli are served with aromatic yeast flakes, healthy olive oil or browned margarine and fresh chives.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan ravioli with spinach and ricotta
Ingredients
Pasta dough
- 150 g wheat flour sifted
- 125 g rye flour sifted
- ½ tsp salt
- 2 tbsp olive oil
- 150 g water
Spinach ricotta filling
- 1 garlic clove chopped
- ¼ onion chopped
- 25 g margarine or vegan butter
- 125 g frozen spinach defrosted
- 90 g peeled almonds or cashew nuts soaked 3 hours in water or boiled for 10 minutes
- 2 tbsp yeast flakes
- 70 ml vegan milk of your choice unsweetened
- salt, pepper and nutmeg to taste
To serve
- nutritional yeast
- olive oil or browned vegan butter
- chives chopped
Instructions
- Mix all the ingredients for the pasta dough and knead it for 5 minutes until it is smooth. Wrap the dough in a cling film and let it rest at room temperature for 30 minutes.
- For the filling let the margarine melt in a pan and then roast onion and garlic in the pan for 5 minutes. Add the spinach and let everything roast briefly.
- Put the soft almonds, yeast flakes, vegan milk and spices in a blender and blend until a homogeneous and creamy mixture is formed. Then add the spinach onion mixture and blend briefly.
- Take a small part of the pasta dough and roll it out very thinly on the floured work surface into long rectangles (either with a rolling pin or with a pasta machine). Fill the spinach filling into a piping bag and put small portions at 10cm intervals on the middle of the dough rectangles. Moisture the underside of the dough gently with water (using a brush) and fold the top downwards. Take a cookie cutter or a glass of ca. 8cm diameter and cut the ravioli into half moon shapes.
- Place the ravioli on a floured kitchen cloth and fill all the ravioli. Now you can store the ravioli in the freezer for at least 6 months or cook them in boiling salt water for 3 minutes.
- Serve the ravioli with yeast flakes, olive oil or browned vegan butter and chopped chives.
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