Spinach and ‘ricotta’ ravioli from (This recipe made 38 raviolis – round 5 p…

Spinach and ‘ricotta’ ravioli from melisustunnn 😍

(This recipe made 38 raviolis – round 5 parts)

Particulars –
The dough:
– 150g plain flour
– 150g semolina
– 130ml heat water
– half tbsp olive oil
– pinch of salt

The spinach and ‘ricotta’ filling:
– 100g agency tofu tofooco
– 70g nushfoods cream cheese
– 150g spinach
– 1 clove of garlic
– 1 tbsp vegan pesto sacla_uk
– 1 tbsp dietary yeast
– 1 tsp onion powder
– 2 tsp combined herbs
– 1 tbsp olive oil
– salt & pepper

To serve:
– contemporary rosemary & basil
– toasted pine nuts
– olive oil

1. Begin by mixing the flour, semolina and salt. Stir collectively, add within the water and oil and knead in to a dough. Place on a floured floor and proceed kneading.
2. Wrap the dough ball in some cling movie and go away it within the fridge for an hour.
3. In the meantime begin on the filling by including some oil to a pan, crumbling within the tofu and including the garlic, combined herbs, salt and pepper.
4. Take off the warmth then add within the cream cheese, dietary yeast, onion powder and pesto.
5. Cook dinner the spinach in a pan then drain any liquid earlier than chopping it up and including it to the tofu. Combine all collectively.
6. After an hour, roll out your dough till it’s very skinny on a floured floor. Be sure there’s sufficient flour in any other case it’ll persist with the floor and received’t work.
7. Lower out little circles with a cutter. Alternatively, you’ll be able to lower them in to 2×2” squares.
8. Add half a tsp of the filling to the middle of one of many circles then add some water across the edges. Place one other circle on high and flatten the edges. I used a fork to press down the sides. Repeat till they’re all executed. (Any leftover filling can be utilized as a pasta sauce in a while.)
9. Boil some water and add them in one after the other. Cook dinner for 3-5 minutes then evenly fry them in some oil, extra garlic and combined herbs. You possibly can dry toast the pine nuts at this level.
10. Serve with the garlicy oil sauce, contemporary rosemary and basil and the pine nuts.