Ricotta Ravioli

Pasta was another key part of our diet we thought we'd have to forgo after going plant-based. Through this recipe we realised pasta could taste better than ever. Pesto, spinach and our plant-base Ricotta are a match made in heaven.

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I N G R E D I E N T S

P A S T A
2 cups pasta flour or semolina flour
1/2 cup warm water

F I L L I N G
Mix all ingredients in food processor:
1 cup plant based ricotta 
2 large handfuls of spinach (cook and drain all excess water)
1/4 tsp nutmeg
Pinch of salt
Pinch of black pepper

D I R E C T I O N S

  1. Mix pasta flour and warm water until it turns into a still, solid ball of dough.

  2. Turn onto a lightly floured surface and knead for 10 to 15 minutes. 

  3. Cover and let dough rest for 20+ minutes.

  4. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time.

  5. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.

  6. Cut pasta into desired shapes and fill with a spoonful of filling.

  7. Brush edges of pasta dough with water, and use a fork to seal edges shut.

  8. Cook fresh noodles in boiling salted water for 5 minutes.

*Lasts 2 days in the refrigerator, or 2 months in the freezer. Make sure to cover in flour before storing so pasta does not stick together.

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