Vegan Ravioli with Spinach Almond Ricotta
AuthorsefordCategoryPasta, Vegan, VegetarianDifficultyIntermediateThis homemade ravioli is completely vegan. Stuffed with Almond Ricotta and spinach then tossed in a creamy dairy free sauce.
In a large bowl, combine dry ingredients plus the olive oil. Add the water in 1/2 Cup increments until the dough has a crumble like texture.
Next, using your hands, knead the dough until smooth (10 minutes roughly). Once the dough is smooth, wrap with cling film and place in the fridge for 30 minutes.
Shell almonds:
Put the almonds in hot boiled water and soak for at least 2 hours. When the skin slides off the almond when you pinch it, they are ready to peal.
For the Filling:
Add all of the ingredients to a food processor and blend until smooth. Adjust the seasonings to your preference then rest to the side.
First, lightly flour your work surface then roll out the dough out as thin as you can get it (by hand this can be difficult, however get it to at least 1/8th thickness). Cut a the dough into a pasta sheet. Repeat the process to get 2 sheets.
Next take 1/4 - 1/2 tsp of the filling and space it at least 3 inches (7cm) apart. Take your finger or a brush and dip with a little water then cover the bottom later and filling with the 2nd sheet of dough.
Now, cut the ravioli pieces then use a fork to press down on the edges to seal shut.
Meanwhile, prepare the cream sauce.
Heat a medium to large pot of water and a pinch of salt then bring to a boil. Drop the ravioli into the boiling water for 3 - 4 minutes and give it a stir to ensure they do not stick.
Lastly, remove from water and toss into the cream sauce.
Place a large saucepan on medium heat then melt down the butter. Add the herbs and seasonings then the flour. Stir in the almond milk until the sauce thickens. Turn down the heat then when the ravioli is ready toss into the sauce.
Finish with cracked black pepper and serve.
Ingredients
Directions
In a large bowl, combine dry ingredients plus the olive oil. Add the water in 1/2 Cup increments until the dough has a crumble like texture.
Next, using your hands, knead the dough until smooth (10 minutes roughly). Once the dough is smooth, wrap with cling film and place in the fridge for 30 minutes.
Shell almonds:
Put the almonds in hot boiled water and soak for at least 2 hours. When the skin slides off the almond when you pinch it, they are ready to peal.
For the Filling:
Add all of the ingredients to a food processor and blend until smooth. Adjust the seasonings to your preference then rest to the side.
First, lightly flour your work surface then roll out the dough out as thin as you can get it (by hand this can be difficult, however get it to at least 1/8th thickness). Cut a the dough into a pasta sheet. Repeat the process to get 2 sheets.
Next take 1/4 - 1/2 tsp of the filling and space it at least 3 inches (7cm) apart. Take your finger or a brush and dip with a little water then cover the bottom later and filling with the 2nd sheet of dough.
Now, cut the ravioli pieces then use a fork to press down on the edges to seal shut.
Meanwhile, prepare the cream sauce.
Heat a medium to large pot of water and a pinch of salt then bring to a boil. Drop the ravioli into the boiling water for 3 - 4 minutes and give it a stir to ensure they do not stick.
Lastly, remove from water and toss into the cream sauce.
Place a large saucepan on medium heat then melt down the butter. Add the herbs and seasonings then the flour. Stir in the almond milk until the sauce thickens. Turn down the heat then when the ravioli is ready toss into the sauce.
Finish with cracked black pepper and serve.
