Ravioli
Soft, plant-based spinach-filled ravioli pasta. Served with sautéed fresh cherry tomatoes, spinach, a sprinkling of plant-based cheese, and fragrant Italian herbs. The texture is chewy, the taste is savory and fresh, perfect for a filling and healthy lunch or dinner.
Shared by Max
Time
45 min
Serves
3
Difficulty
medium
🛒 Ingredients
- 200 grams of medium protein wheat flour
- 1 sendok makan minyak zaitun
- 80ml-90ml cold boiled water
- A pinch of salt
- 250 grams of fresh spinach, boil briefly, squeeze the water until dry, finely chop.
- 100 grams of grated vegetable cheese.
- 1 clove of garlic, finely chopped
- 1/2 teaspoon ground pepper
- A pinch of ground nutmeg
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 150 grams cherry tomatoes, halved
- An additional handful of fresh spinach
- 1/2 teaspoon dried or fresh basil leaves
- Pepper to taste
- Grated vegetable cheese for topping
👩🍳 Instructions
- 1
To make the dough: mix flour, salt, oil, and water little by little. Knead until smooth and elastic, let stand for 20 minutes. Roll out thinly to a thickness of 1-2 mm.
- 2
Ravioli filling: put 1 teaspoon of filling on the dough, cover with another sheet of dough, press the edges to fit, cut to shape.
- 3
Boil: Bring water to a boil with a pinch of salt, add the ravioli. Cook for 3-5 minutes until they float, then remove and drain.
- 4
Make the sauce: Heat the oil and sauté the garlic until fragrant. Add the cherry tomatoes and cook until wilted. Add the fresh spinach and season with salt, pepper, and basil.
- 5
Serve: Add the ravioli to the pan, stir briefly to coat them in the sauce. Remove from heat, sprinkle with grated vegetable cheese, and serve warm.