Summary

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

1. 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.
2. 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.
3. 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.
4. Then cook the ravioli in plenty of salted water for about 5 - 6 minutes. A simple tomato sauce goes well with it.