Vegan Spinach ricotta Ravioli
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 5 mins |
| Total Time | 1 hr 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 400 g flour or semolina
- 0.5 teaspoon ½ salt
- 125 ml water, lukewarm
- 1 tablespoon vinegar, vegan
- 5 tablespoon oil
For the filling:
- 500 g spinach leaves, fresher
- 2 cloves garlic
- 2 tablespoon yeast flakes
- 1 teaspoon vegetable stock, instant, vegan
- lemon juice (max. 1/2 lemon)
- 5 tablespoon water
- 1 tablespoon oil
- 2 tablespoon soy drink, natural
Also:
- Salt water
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the dough together well in a bowl. Then knead the dough until it is smooth and even and no longer sticks. Let the dough rest in a warm place for 20 minutes. Cut 6 even pieces and roll them out into thin, elongated flatbreads.
- Heat the oil in a sufficiently large saucepan and sweat the spinach in it. Puree the remaining ingredients (garlic, yeast flakes, vegetable stock, lemon juice, water and soy drink) for the filling in a blender to a smooth mass and then stir into the spinach. Now let the whole thing simmer until the spinach and the ricotta have mixed well.
- Now distribute 1 tablespoon of the filling on each of the dough. Leave enough space around the outside to shape beautiful ravioli. Now cut out the ravioli in a circular shape and form crescent-shaped bags. Press the folded edges together with the tines of a fork.
- Then cook the ravioli in plenty of salted water for about 5 - 6 minutes. A simple tomato sauce goes well with it.
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