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.
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.