SPINACH RAVIOLI

Homemade vegan ravioli, stuffed with spinach, basil, and cashews. It takes an effort, but it's totally worth it!

Recipe

Ingredients (for 4 persons):

- 460 g of blanched spinach

- 200g of soaked cashews

- 50 ml of water

- 15 basil leaves

- 0,25 tsp of nutmeg

- 3 pinches of salt

- 1 tsp of lemon juice

- 0,5 tsp of garlic powder

- 0,5 tsp of onions powder

- 1 pinch of pepper

- soy cream sauce for cooking

- Boiling water for ravioli: 1 tsp of salt and 1 tsp of olive oil

- 480 g (4 cups) of flour

- 4 tsp of olive oil

- 240 ml (1 cup) of water

- 4 pinches of salt

Method:

Stuffing:

1. wash spinach (amount of fresh spinach is around one large 6-litre pot) and blanch it in salted water for 5 minutes.

2. Strain the boiled spinach add basil to it and blend it until smooth.

3. Blend 200 g of cashews soaked overnight (or you can cook them in boiling water for 20 to 30 minutes if you haven’t soak them) with 50 ml of water.

4. In a bowl, mix together the cashew cream and the spinach. Add 0,25 tsp of nutmeg, 1 tsp of lemon juice, 3 pinches of salt, 0,5 tsp of garlic, and 0,5 tsp of onion powder and a pinch of pepper. Mix well.

Dough:

5. in a large bowl mix the flour and salt, then add olive oil and 40 ml of water. Start to knead the dough from outside to inside. Slowly add the other 40 ml of water.

6. Dough must be hard and compact. Knead for about 5 minutes. If the dough is too wet add the flour, add the water if it’s too dry, and continue kneading.

7. When the dough is ready, divide it into four parts. Roll out each quarter on the floured board and shape it into a square/rectangular shape. You need to roll out the dough in all four directions. The thickness should be 2 mm.

8. Cut the dough into 5 cm-wide strips.

9. Apply the stuffing with a teaspoon, about 3-4 cm from the edge of the dough and then fold the dough over the stuffing to form a ravioli. Put all the edges together with your finger and cut off the dough where the top is folded.

10. Do the same with all the remaining dough and stuffing. You will get around 80 ravioli (depending on the size).

11. Add 1 tsp of salt and 1 tsp of olive oil to the boiling water. Cook ravioli for 4 minutes or until they start to come to the surface.

12. Cover ravioli with heated soy cream (or any vegetable cream). Sprinkle it with vegan cheese.