Kamut Ravioli with Almond Ricotta & Spinach in Marinara
[Vegan]

For the Vegan Parmesean:

1. In a food processor, chop the nuts by pressing pulse button.
2. Transfer to a bowl, add rest of the ingredients and mix thoroughly.

For the Marinara Sauce:

1. Clean and dice the onion, garlic, and tomatoes (you may peel the skin first if you wish).
2. On a heated oil, sauté the onion for few seconds, add the garlic and stir until translucent.
3. Add tomatoes with seasoning and stir thoroughly.
4. Reduce the heat and cover with a lid for 5 minutes.
5. When ready, blend with sundried tomatoes in a food processor until smooth.
6. Transfer to a pot and adjust the flavor.
7. Heat it up before serving.

For Vegan Ricotta:

1. Mince the spinach in a food processor by pressing the pulse button and transfer into a bowl.
2. Blend all the remaining ingredients in a food processor until smooth.
3. Transfer into a bowl with spinach and mix thoroughly.
4. Adjust the taste, cover with lid or plastic wrap, and store into a refrigerator.

For the Ravioli:

1. Mix all ingredients in a bowl; you may add more water if needed, by adding 1 tablespoon at a time, until you get the perfectly smooth texture.
2. Kneel the dough on a floured surface for a couple of minutes and shape a ball.
3. Wrap the ball in plastic and place in the refrigerator for 30min.
4. When ready, roll the dough on a well-floured surface.
5. By using a cutter, cut out a circle and fill with Almond Ricotta by using mini ice cream scoop.
6. Apply a little bit of water with your finger or brush around the edges, close the cutter and press down.
7. Place each piece on a floured surface.
8. When ready, bring water to boil and carefully dip in each tortellini by using pasta spoon.
9. Cook for 5 minutes and remove carefully again with pasta spoon.
10. Serve Marinara or sauce of your choice.
11. Top with vegan parmesan and fresh herbs.