This wonderful recipe recreates the famous Italian dish ravioli ricotta e spinaci. The freshly made pasta dough that makes up the shells is springy and elastic thanks to rice oil. With every component being made from scratch, this recipe is perfect for evenings with the entire family, where everyone can participate. Make this recipe a new family tradition!
Spinach and Soy Ricotta Ravioli [Vegan]
- 1 cup, plus 2 tablespoons whole-wheat flour
- 2 tablespoons rice oil
- 1 pinch ground turmeric
- 1 1/4 cups, plus 3 tablespoons soy milk
- 2 tablespoons apple vinegar
- 1/2 cup fresh spinach
- 1 shallot, thinly sliced
- 1 small chili pepper
- Extra virgin olive oil
- Salt and black pepper, to taste
- Walnut butter
- Warm water, as needed
- Chopped wild garlic
- Place the flour and a pinch of ground turmeric in a large bowl and make a well in the center; pour the oil into the well, start kneading by hand and gradually add warm water. Turn dough onto a floured surface and knead until you have a smooth, springy dough. Add some more flour if need be to keep the dough from sticking. Cover and let rest for about 15 minutes.
- Bring soy milk to a boil. When it starts boiling, remove the pan from heat and add the vinegar, stirring well. Your milk will start to curdle and you'll begin to see curds forming.
- Cover with a lid and let the mixture cool down for approximately 20 minutes.
- Using a nut milk bag, strain the curds and rinse them under cool running water. Squeeze the nut milk bag and transfer the curds to a bowl; add salt, pepper, and extra virgin olive oil, and mix well. Set aside.
- Heat 1 tablespoon of extra virgin olive oil in a thick-bottom pan and saute the shallots and the chili pepper. Add the spinach and saute until the liquid has almost evaporated. Turn off the stove and salt to taste.
- Add the ricotta and spinach to a blender and blend until coarse. Transfer to a bowl and let it sit in the fridge.
- For this step, you can use a ravioli mould or form them by hand. Divide pasta dough into fourths and flatten each portion thinly with a rolling pin, then cut into circles. Cover your sitting dough with cling film to prevent it from drying out.
- Place each circle on the open mould or lay flat on the counter, then add 1 teaspoon of filling and seal the ravioli. If you are doing this by hand, seal the ravioli with a fork. Place onto a floured tray.
- Once you are done, bring a large pot of salted water to a full rolling boil and cook for about 5 minutes. Drain the ravioli very well so that they don't water down the sauce too much.
- Place 2 tablespoons of walnut butter into a bowl and add 2 tablespoons of water from the ravioli pot and mix well with a fork until smooth and creamy.
- Arrange the ravioli on two plates, pour the walnut sauce, sprinkle with chopped wild garlic and dust with black pepper.