Written by Midhun Vasan
Vegan Spinach Ravioli - Most pasta doughs have eggs in them and more often than not, the cheese used is not vegan. So how about making the pasta from scratch and using vegan cream cheese? Voila! Vegan spinach ravioli served with mushrooms. This is an ideal option for someone who misses having a cheesy ravioli pasta but has allergy to dairy, eggs and nuts.
Enjoying food you previously loved, now that you have a food intolerance or allergy, can be difficult, this is why it is important to take advantage of recipes such as this Vegan Spinach Ravioli.
Vegan Spinach Ravioli
- 3 inchdiameter cookie cutter or bowl – Used for cutting the rolled out dough
- Spider strainer ladle
- Deep pot or saucepan
- Rolling Pin
- Medium sized bowl
- 150 gm All Purpose Flour
- 150 gm Semolina Flour
- ½ Tsp Salt
- 150 ml Water
- 2 Tsp Olive Oil
- 200 gm Frozen Spinach
- 100 gm Plant Based Cream Cheese
- 50 gm Vegan Parmesan
- Salt - Pepper to taste
- 2 Garlic Cloves
- 1 Tbsp Olive Oil
- 300 gm Mushrooms
- 1 Tbsp Soy Sauce
- Salt - Pepper to taste
- In a large bowl, mix the flour, semolina and salt
- Add in the olive oil and water and knead till you get a smooth dough. If the dough seems a bit dry, add water little bit more till the dough gets to the right texture for kneading.
- Shape it into a smooth round ball and wrap it with any plastic cling wrap
- Keep it in the refrigerator and let it rest for at least 30 minutes
- Thaw the spinach, squeeze out as much water as you can. If it’s not chopped, then chop very finely and move in a medium sized bowl.
- Add the vegan cream cheese and parmesan to the spinach. Add salt and pepper to taste. Mix well.
- Take the dough out of the refrigerator and unwrap it. Place it on a lightly floured surface big enough to roll it out on
- Roll out the dough to around 1/8th inch thickness. If it’s too thin, then there is a chance the ravioli might break
- Use a cookie cutter or a small lid or bowl with a 3 inch mouth to cut the dough
- Place 1 tbsp of the spinach filling in the center of the 3 inch dough. Lightly rub water along the edges of the dough with your fingers. Gently fold the dough over the filling and seal it with your fingers. The shape should be a semi-circle. Press down the edges with a fork. This will be final seal and plus it gives it a nice-looking contour along the seal
- Take a large deep pot and add salted water into it. Bring it to a boil.
- Carefully slide the raviolis into it and let it simmer. When you start seeing the raviolis floating to the surface, remove them using a spider strainer or a foam ladle. It would usually take about 4 minutes for the raviolis to rise to the surface. Move the cooked raviolis to a plate but make sure you do not let it touch each other else you might end up with some raviolis stuck to each other
- In a large pan, heat up the oil on medium heat.
- Add in the sliced mushrooms, salt & pepper (to taste) and garlic cloves. If you are crazy about garlic, like I am, you can add more!
- Sautee for about 7 to 8 minutes or until the mushroom it cooked. This would depend on the type of mushrooms, the stove top and various other factors but you will once the size of the mushrooms are reduced and its cooked.
- Add in the ravioli. You can add more cooked spinach on top but its optional.
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