Vegan spinach and ricotta ravioli

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Pasta Dough
  • All-purpose flour : 2 cups
  • Water (lukewarm) : 1/2 cup cup
  • Olive oil : 1 tablespoon
  • Salt : 1/2 teaspoon teaspoon
• Filling
  • Spinach (fresh or frozen) : 2 cups
  • Tofu (firm, drained and crumbled) : 1/2 cup cup
  • Nutritional yeast : 2 tablespoons
  • Garlic powder : 1/2 teaspoon teaspoon
  • Salt : 1/2 teaspoon teaspoon
  • Black pepper : 1/4 teaspoon teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Pasta Dough
• Mix the flour and salt in a large bowl.
• Make a well in the center and pour in the lukewarm water and olive oil.
• Stir until the dough comes together.
• Transfer the dough to a floured surface and knead for about 5 minutes until smooth.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.
• Prepare the Filling
• If using frozen spinach, thaw and squeeze out any excess water.
• In a large bowl, combine the spinach, crumbled tofu, nutritional yeast, garlic powder, salt, and black pepper.
• Mix well until all the ingredients are evenly distributed.
• Roll out the Dough and Assemble the Ravioli
• Divide the rested dough into 4 equal portions.
• Take one portion and roll it out into a thin sheet using a rolling pin or pasta machine.
• Place teaspoonfuls of the filling onto one half of the dough sheet, leaving space between each mound.
• Fold the other half of the dough over the filling.
• Press around each mound of filling to seal the ravioli.
• Use a ravioli cutter or a sharp knife to cut out individual ravioli.
• Repeat with the remaining dough and filling.
• Cook the Ravioli
• Bring a large pot of salted water to a boil.
• Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
• Remove the cooked ravioli with a slotted spoon and transfer to a serving dish.

Tips

• Make sure to drain and squeeze out any excess water from the spinach to prevent the filling from becoming too watery.
• If you don't have a ravioli cutter, you can use a round cookie cutter or a glass to cut out the ravioli shapes.

Information

• This vegan spinach and ricotta ravioli is a delicious and healthy alternative to traditional ravioli.
• Feel free to experiment with different fillings and sauces to customize your ravioli.