Spinach Ravioli

Name: Spinach Ravioli
Prep time: 1 h 30 min
Cook time: 8 min
Total time: 1 h 38 min
Cuisine: Italy
Ingredients: 300 g of flour; 100 ml of water; 2 tbsp of olive oil; 1 pinch of salt; 300 g of spinach (fresh or frozen); 200 g of silken tofu; 2 tbsp of nutritional yeast; 2 garlic cloves (finely chopped); 1 of onions (medium, finely chopped); 1 pinch of nutmeg (grated); 1 pinch of salt; 1 pinch of pepper; 200 ml of heavy cream (plant-based); 1 tbsp of olive oil; 2 tbsp of chives (fresh, chopped); 1 tbsp of sesame seeds (toasted)

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A flavorful recipe for homemade vegan ravioli, filled with a creamy spinach filling and served with a light plant-based cream sauce.

Total time: 1 h 38
Prep: 1 h 30
Cook: 8 min
Rest: 30 min
Difficulty: Medium
Per person: €0.50

By the CookinBreak team

Goes well with

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Nutrition facts

per serving · estimate

450kcal

Protein15 g13%
Carbs60 g50%
Fat20 g38%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a more pliable ravioli dough, let it rest in the refrigerator for at least 30 minutes before rolling it out. This makes it easier to work with and improves the final texture of the ravioli.

Freezing : Can you freeze this recipe?

Yes

Works very well. Raw: dust with flour, freeze flat on a tray for 1h, then transfer to a zip bag. Up to 3 months. Cooked: cool, freeze flat then in a bag. Up to 2 months.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the refrigerator. Cooked ravioli may soften slightly in texture.

Making ahead : Can you make it the day before?

Yes

The dough can be made and kept wrapped in the fridge. The spinach and tofu filling can be made and kept 24h in the fridge in a covered container.

Reheating : How do you reheat it?

Saucepan: drop straight into salted boiling water for 2-3 min if raw/thawed. Microwave: reheat 1-2 min at medium power; the dough may turn soft. Ideally serve with a hot sauce for a better texture.

Variations

Sprinkle with chopped chives and toasted sesame seeds.
Add a pinch of red pepper flakes if desired.
Use fresh or frozen spinach.

Mistakes to avoid

Leaving air around the filling: press well to seal.
Rolling the dough too thick: roll it out thinly.
Keeping the water in the spinach: drain it well.

Frequently asked questions

How do you make the dough?

Mix the flour and salt in a mixing bowl, make a well, add the water and olive oil, then knead until you have a smooth, elastic dough before letting it rest.

How do you make the vegan filling?

Sauté the spinach with the onion and garlic, then blend with the silken tofu, nutritional yeast, salt, pepper and nutmeg to make a creamy filling.

How do you shape the ravioli?

Roll the dough out thinly, cut it into two rectangles, place mounds of filling, moisten the edges, cover with the second rectangle and press around each mound to push out the air.

How do you make the sauce?

Heat the plant-based cream with a drizzle of olive oil in a skillet, season lightly with salt and pepper, then add the drained ravioli and toss gently to coat them.