Spinach and “Ricotta” Ravioli in garlic and chili butter (vegan and gluten-free)

Ravioli, vegan and gluten-free… Should we say more?

  • Servings: 2-3 serves
  • Difficulty: medium
  • Print

Ravioli and filling take time to make, but these are a great dish to impress guests, and relatively easy to make.

Pasta dough

  • 50g of rice flour (brown or white)
  • 40g of buckwheat flour
  • 30g of tapioca starch
  • 1 teaspoon of xantham gum
  • 1/8 teaspoon of turmeric
  • 3 teaspoon of gluten substitute (orgran, optional. If not using add more rice flour)
  • 1 teaspoon egg replacer mixed to make 1 “egg”
  • reduced aquafaba from 1 400g can of chickpeas (see notes)

Spinach and ricotta filling

  • 1/2 cup raw cashews, ideally soaked in water for a few hours
  • 1/4 teaspoon garlic, minced
  • 1 teaspoon of lemon juice (more to taste)
  • 1 tablespoon of soy milk
  • 1/2 teaspoon of maple syrup
  • 1/4 teaspoon of salt
  • 1/2 teaspoon f apple cider vinegar
  • 1/2 teaspoon of olive oil
  • cooked spinach , water pressed out and chopped finely, 1/2 cup (I used about 150g frozen spinach)

Garlic and chili butter

  • 1 teaspoon of minced garlic
  • 1/2 teaspoon of chopped chili or chili flakes
  • 2 tablespoons of vegan butter
  • 2 tiny sprigs of rosemary
  • 1 big leaf of basil + pine nuts, to serve (optional)

Directions

  1. Prepare the pasta dough: In a large bowl, mix all the pasta dough ingredients and knead well, until uniform. Wrap and refrigerate for at least a few hours, it will help the dough stay together when rolling the pasta
  2. Prepare the filling. In a food processor, mix all ingredients except spinach and process until smooth like ricotta. Place in a bowl and add the finely chopped spinach. Check seasoning and adjust if necessary. Reserve in the fridge until you roll the pasta.
  3. Split the dough in two equal parts. Using a large baking pin (or you could use a pasta machine), roll down the pasta dough in two large sheets. Place about 1 tablespoon of filling at regular intervals. Brush a bit of water between the scoops of filling and around the outside of the sheet so that the two sheets of pasta will stick together. Cover with the second sheet and press down between the mounds, trying to eliminate any air pocket. Cut with a pastry cutter, pizza cutter or knife. Check the edges are well sealed. You may even want to press again with a fork. (you can freeze uncooked ravioli : place on baking paper and freeze in a single layer until completely frozen. Transfer to a container or bag for up to 3 months).
  4. Cook the Ravioli: Bring a large pot of water to the boil. Carefully place the ravioli in the boiling water and cook at simmer until the ravioli float to the top of the water. They will be “al dente” If you prefer yours cooked a bit more, leave them a bit longer, however be careful as the dough may break more easily. While the ravioli are cooking, in a pan, melt the butter with the other ingredients. Carefully drain the ravioli and toss in the pan with the butter. Cover well.
  5. Serve hot with pine nuts and basil.
  6. Enjoy! 🙂

*to reduce aquafaba, simply heat up the liquid on low heat until most of the water evaporates and the liquid becomes thick, almost like egg whites

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