vegan spinach almond ricotta ravioli

Vegan Ravioli with Spinach Almond Ricotta

This homemade ravioli with spinach and almond ricotta is incredibly delicious and most definitely a healthier way to enjoy pasta.

This was my very first trial making this dish and it did not disappoint. The simple combination of flavors are so rich and spinach Almond filling is honestly one of the best non dairy cheese options I’ve had to date.

Making Vegan Ravioli

Vegan Ravioli is a simple process involving flour, salt and water. This was pretty easy for me because this is usually how Caribbean dumplings and roti is made.

After watching a few videos on how to make ravioli from scratch I worked on a recipe that was easy to make especially without a pasta machine.

TIP: If you want that golden egg yolk color for your vegan ravioli use a little turmeric powder (inspired by Plantifully Based on YouTube).

Making Almond Ricotta

Getting a ricotta like consistency from nuts is actually quite easy. I’ve seen more use from cashews than almonds but almond ricotta is another great option.

We are usually fully stocked with almonds in the house so naturally it was the easier choice for me. Not only that, almonds are naturally hearty and give a slight sweetness which I like in any dish.

All that’s needed is a good food processor, skinned almonds, lemon juice, garlic and onion powders and salt. Its that simple.

Blended up into a smooth consistency makes for an excellent ricotta.

TIP: If you want a smoother texture add more liquid then strain with a cheesecloth or towel to remove extra moisture.

Assembling the Ravioli

  1. The pasta sheets need to be as thin as possible at least 1/4 of an inch thick.
  2. Space out the filling about 2 inches apart so you have room to cut and pinch the edges.
  3. You will only need about a half tsp of filling depending on how large you want the ravioli to be.
  4. use water or milk to help seal the sheets together.

Experiment

Ravioli is one of those things you can play around with as far as the fillings go. Mushrooms, cheese, roasted veg or any meat substitute would work here.

With the pasta dough you can add a little turmeric for color or leave it white. I tried with a little turmeric but i think ill try it without next time.

Recommendations

Here are a few other meat free meals you can check out:

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

AuthorsefordCategory, , DifficultyIntermediate

This homemade ravioli is completely vegan. Stuffed with Almond Ricotta and spinach then tossed in a creamy dairy free sauce.

vegan spinach ravioli

 

Yields2 Servings
Prep Time40 minsCook Time25 minsTotal Time1 hr 5 mins

The Pasta Dough
 1 ½ cups 00 Grade Pasta Flour
 ½ tsp Salt
 ¼ tsp Tumeric
 2 tbsp Olive Oil
 ¾ cup Water
Almond Ricotta Filling
 1 cup Almonds skinned and soaked
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Salt (or to taste)
 ¼ tsp Black Pepper
 5 tbsp Almond Milk
 ½ Lemon Juiced
 1 cup Spinach Chopped
 Handfull Fresh Parsley
Cream Sauce
 2 tbsp Vegan Butter
 2 Sprigs Fresh Thyme
 1 Sprig Fresh Rosemary
 Sea Salt (or regular salt)
 Black Pepper
 ¼ tsp Nutmeg
 1 tbsp Flour (or more if needed)
 ¼ cup Almond milk

Making the Pasta Dough
1

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.

How to Make Almond Ricotta
2

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.

Assembling the Ravioli
3

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.

4

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.

Making the Cream Sauce
5

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

The Pasta Dough
 1 ½ cups 00 Grade Pasta Flour
 ½ tsp Salt
 ¼ tsp Tumeric
 2 tbsp Olive Oil
 ¾ cup Water
Almond Ricotta Filling
 1 cup Almonds skinned and soaked
 1 tsp Onion Powder
 1 tsp Garlic Powder
 1 tsp Salt (or to taste)
 ¼ tsp Black Pepper
 5 tbsp Almond Milk
 ½ Lemon Juiced
 1 cup Spinach Chopped
 Handfull Fresh Parsley
Cream Sauce
 2 tbsp Vegan Butter
 2 Sprigs Fresh Thyme
 1 Sprig Fresh Rosemary
 Sea Salt (or regular salt)
 Black Pepper
 ¼ tsp Nutmeg
 1 tbsp Flour (or more if needed)
 ¼ cup Almond milk

Directions

Making the Pasta Dough
1

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.

How to Make Almond Ricotta
2

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.

Assembling the Ravioli
3

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.

4

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.

Making the Cream Sauce
5

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.

Vegan Ravioli with Spinach Almond Ricotta

Processing…
Success! You're on the list.

Written by

141   Posts

View All Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.