This Kamut Ravioli with Almond Ricotta & Spinach in Marinara is absolutely delicious! It's a bit of a process, but it's so worth it!

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





For the Ravioli:

  • 2 cups Whole grain Kamut
  • 1 cup Aquafaba (liquid from canned chickpeas)
  • 1/4 cup Water
  • 1 teaspoon Himalayan pink salt

For the Almond Ricotta:

  • 1 1/2 cup Blanch almonds (soaked for 6 hours and rinsed)
  • 1 tablespoon Nutritional yeast
  • 1 tablespoon Apple cider vinegar
  • Garlic powder to taste
  • Himalayan pink salt to taste
  • 1 cup Water
  • 1 1/2 cup Baby spinach

For the Marinara Sauce:

  • 3 Tomatoes on vine (medium size)
  • 1 1/2 cups Sundried tomatoes  (oil free, soaked for 15min in two cups of water. Do not rinse)
  • 6 cloves Garlic cut in halves
  • 1 teaspoon Garlic powder to
  • 1 tablespoon Dry basil
  • Himalayan pink salt to taste
  • Cayenne pepper to taste
  • 1/4 cup Grape seed oil

For the Vegan Parmesean:

  • 1/4 cup Raw cashews
  • 1/4 cup Raw almonds
  • 1/4 cup Nutritional yeast
  • Garlic powder to taste
  • Himalayan pink salt to taste


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:

Mince the spinach in a food processor by pressing the pulse button and transfer into a bowl. • Blend all the remaining ingredients in a food processor until smooth. • Transfer into a bowl with spinach and mix thoroughly. • 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 1tbs at the 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 a plastic a place in a 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.