Spinach & Ricotta Ravioli with Vegan Bolognese
 
Prep time
Cook time
Total time
 
An Italian dish with a twist. Make this delicious dish with homemade pasta for maximum enjoyment.
Author:
Serves: 5
Ingredients
Dough:
  • 4 cups of plain flour
  • 5 eggs
  • Oil
  • Salt
Filling:
  • 500gr ricotta
  • 100gr spinach
  • Truffle oil
  • Salt & Pepper
Sauce:
  • ½ cup sun-dried tomato
  • 1½ cup walnuts
  • 700ml passata
  • Balsamic vinegar
  • Salt & Pepper
Instructions
Dough:
  1. In a large bowl, add the flour and make a well in the center.
  2. In a small bowl, crack open the eggs and lightly beat it with salt and olive oil.
  3. Pour the eggs over the flor and start to mix it slowly, with your hands or a fork, incorporating all the flour to create a homogenous dough. Get in with your hands and knead the dough until smooth.
  4. If the dough is too wet, add more flour, slowly.
  5. Let it sit while you make the filling and sauce (rest for 30 minutes).
  6. Set up your pasta machine open counter space for you to open the dough and make the ravioli.
  7. Cut the dough into 4.
  8. Start with the widest setting and dust the rollers and the pasta.
  9. Create a small rectangle sheet and roll the dough. Fold odd ends and repeat the process until the pasta is smooth.
  10. Reduce the width in your machine and continue the process until you reach the desired thickness (around 1-1.5mm, usually the second last width available on your pasta machine). If the dough is too thin it could stick and not hold the filling inside.
  11. Once the dough is ready, cut it half and set aside.
  12. Lay one portion flat and add the filling, about half teaspoon per 5-8cm wide.
  13. Brush the dough around the filling with a little water.
  14. Place the other sheet (of same size) over the filling and press around, removing any air bubbles.
  15. Cut the squares, allowing about 1-2cm from the filling so it stays firmly closed while cooking.
  16. Set aside in a floured surface.
  17. Repeat until finished. (This recipe used up all filling and pasta to the same proportion).
Filling:
  1. Wash the spinach and place it in a bowl. Cover with water for about 2 minutes.
  2. Remove the spinach and save the water to cook the pasta afterwards.
  3. Chop the spinach and place it in a bowl.
  4. Add the ricotta and season with salt, pepper and a little truffle oil (to your taste).
  5. Mix well and set aside in the fridge.
Sauce:
  1. Place sun-dried tomatoes in a food processor and blitz, then add the walnut and process until you have a crumbly texture.
  2. In a pan, add some olive oil and slightly sautée the mixture.
  3. Then, add the passata.
  4. Mix and season with salt and pepper.
  5. If too acidic, add a dash of balsamic vinegar.
  6. Top with a little water and olive oil until you have a smoother sauce.
Putting it all together:
  1. In a large pot boil the leftover spinach water (and extra water if needed).
  2. Add the ravioli, enough to fill the bottom of the pot. They will float once ready. Cook for about 4-5 minutes.
  3. Remove from the water and repeat until all ravioli is cooked.
  4. Place it in a large serving platter and top with sauce.
  5. Serve with Parmeggiano-reggiano or parmesan and olive oil.
  6. Enjoy!
Recipe by Eat Yourself Green at http://eatyourselfgreen.com/2019/08/spinach-ricotta-ravioli-with-vegan-bolognese/