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Freshly made pasta filled with a lightly spiced mixture of beans and plantain, topped with sautéed red pepper and garlic - yum! It's easy to make this look fancy by garnishing with fresh herbs and small mounds of julienned cucumber. The only real effort is getting the pasta dough just right.

Beans and Plantain Ravioli [Vegan]

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Ingredients You Need for Beans and Plantain Ravioli [Vegan]

For the pasta:
  • 1 2/3 cup all purpose flour
  •  2/3 cup water
  • 1/2 tsp salt
  • 1 tbsp olive oil
For the filling:
  • 1/2 cup cooked beans
  • 1/2 boiled plantain
  • pinch of chili powder
  • pinch of paprika
  • salt and pepper to taste
For the topping:
  • 1/2 red bell pepper (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 1/4 scotch bonnet pepper (finely chopped)
  • olive oil
  • salt and pepper to taste

How to Prepare Beans and Plantain Ravioli [Vegan]

  1. Start by making the filling. Place the cooked beans, boiled plantain and spices in a bowl and mash with a fork until you have a chunky mixture. Set aside.
  2. To make the pasta, combine all the pasta ingredients in a large bowl using a fork to bring the mixture together. With floured hands, bring the mixture into a dough. If it feels too dry, add a little bit more water. If it's too wet, add a bit more flour. Knead for about 10 minutes on a floured surface until the dough is smooth and pliable. Leave the dough to rest for about 10 minutes.
  3. Meanwhile, prepare your topping by sautéing the chopped red pepper, garlic and scotch bonnet in some olive oil (medium heat), until the pepper is nice and soft. Season with salt and pepper.
  4. Back to the pasta. Divide the dough into 2 equal portions and roll each one out into a square/rectangular shape, as flat you can get it. Both pasta sheets should be roughly the same size and shape.
  5. Spoon the beans/plantain mixture in small mounds across one of the pasta sheets, making sure to leave enough space between each one and around the edges. Cover the whole thing with the second pasta sheet and press down lightly around the edges and between the mounds. Use a sharp knife to cut out your individual ravioli squares. Trim any irregular edges.
  6. Fill a large pot with salted water and a drop of olive oil, and bring to a boil. Add your ravioli squares to the hot water in small batches and cook for no longer than 5 minutes. Remove from the water with a slotted spoon.
  7. Place as many as you want on a plate, spoon over the pepper/garlic topping, and garnish with fresh herbs and julienned cucumber.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Tomi Makanjuola

See My Recipes

Tomi is a writer and the founder of the food blog The Vegan Nigerian which features a range of bright, colourful traditional, modern and fusion dishes. A graduate from Oxford University with a B.A. in English and French, Tomi aims to indulge her passion for literature and culture by straddling the worlds of creative writing and food writing.

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