Vegan Spinach Ravioli

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For the Dough
1 1/2 cups all-purpose flour
1 1/2 cups semolina flour
3/4 cup water
1 tsp extra virgin olive oil

For the Filling
6 cups frozen or fresh spinach
½ cup firm tofu
2 cups raw cashew nuts, soaked
2 garlic cloves
1 tsp dried basil
1 tsp raw pine nuts
1 tsp nutritional yeast
2 tblsp extra virgin olive oil
1 tsp Himalayan salt
freshly ground black pepper
fresh parsley or basil leaves, to serve

It’s not only the iron that made spinach famous, but the high amount of protein that turned it into a star of the vegan diet! 1 cup of spinach contains the same amount of proteins (30%) as the ground beef. Moreover, cooking spinach actually increases health benefits, as our bodies cannot break down completely the nutrients in raw spinach for its use. So pair it with matching flavors like the olive oil and garlic, and prepare this special vegan ravioli recipe!

Method

Start by preparing the dough, by mixing all ingredients in a large bowl and kneading about 8 minutes, until it is not sticky. Cover the dough and let it rest in the refrigerator for 30 minutes. Meanwhile, start preparing the filling. Wash the spinach with plenty of water (if fresh).

Heat the olive oil in a cast iron pan, add the garlic and pine nuts, let them flavor the oil for 30 seconds, than add the spinach. Stir occasionally, until the spinach softens and all the water it left evaporates. Move it into a food processor, and add the tofu, the soaked cashew nuts, the nutritional yeast for a cheese-flavor. Mix well and season with salt, pepper and basil. Set aside.

Divide the ravioli dough in two. Roll each piece on a well floured surface, until about 1/8 inch thick. For best results, use a pasta machine. Place the filling on a dough sheet, about 1 tblsp two inches apart from each other. Place the other sheet of pasta on top and seal the ravioli, by pressing down around the outside edges of the dough.

Cut out each ravioli using with a pastry wheel or a knife. Boil them in salt water, for about 7 minutes (al dente). Serve with vegan cashew cream, freshly ground black pepper and parsley or basil leaves.

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