Ravioli with spinach, ricotta, lemon filling and creamy tomato sauce

Recipe

Serves 4 people

Ingredients

For the pasta dough

• 200 gr of semola rimacinata flour

• 100 ml of warm water

For the filling

• 500 gr of firm tofu

• 1 kg gr of fresh spinach

• 100 gr of vegan parmesan, grated, my fav brand here

• olive oil, as much as needed

• 2 large garlic cloves, minced

• handful of fresh basil, minced

• 1 lemon, zested and juiced

• salt and pepper to taste

For the tomato sauce

• olive oil

• 1 white onion, diced

• 4 garlic cloves, minced

• a handful of fresh basil leaves

• 700 ml of tomato passata

• salt and pepper to taste

• a pinch of sugar

• 200-300 ml of cream (soy, oat, unsweetened)

Instructions

Pasta dough

1. Start by pouring your flour in a bowl or on a clean workspace.

2. Make a well in the middle of the flour and slowly pour in the warm water.

3. With a fork start by incorporating the water in the flour, adding flour slowly from the outside of the well to the middle.

4. Once it start to come together use your hands.

5. Transfer the dough on a clean surface dusted with more flour and kneed until a uniform dough forms.

6. Cover with plastic foil and leave to rest at room temperature for 30 minutes.

7. Once the dough has rested, flour your workspace again and roll out the dough in an oval or rectangular shape that’s approx. 5 mm thick.

8. Cut into rectangular shapes for the ravioli.

Filling

1. Crumble up the tofu with your hands and place in a blender with a splash of water.

2. Start pulsing until the tofu resembles a smooth ricotta. You may need to scrape down the sides while blending.

3. Transfer the tofu ricotta in a bowl.

4. Meanwhile add a drizzle of olive oil to a pan over medium heat.

5. Add the washed spinach.

6. Leave to wilt for 10 minutes, stir every now and then to avoid burning.

7. Once the spinach has wilted and some water has come out, add the minced garlic.

8. Leave to simmer for another minute or so and take the pan of the heat.

9. Once the spinach has cooled down a little squeeze out some of the excess liquid with a fork or spoon to the side of the pan.

10. Chop the spinach finely and add it to the tofu ricotta along with the grated vegan parmesan, basil and the zested and juiced lemon.

11. Taste and season with salt and pepper to taste.

Tomato sauce

1. Heat up a good amount of olive oil in a pot. (the bottom of the pot should be covered)

2. Add the onion, garlic and basil.

3. Fry for a few minutes on medium heat until fragrant.

4. Add the passata and leave to simmer for 20 minutes. Stirring every now and then to avoid burning. You might need to add a splash of water if the sauce gets too thick.

5. After the 20 minutes, season with salt, pepper and sugar.

6. Stir in the cream and leave to simmer for another 5 minutes.

Final part

1. Place a teaspoon of the filling onto a pasta rectangle on 1 side leaving the edges free.

2. Fold the pasta dough over the filling and press the pasta edges together to keep the filling in.

3. Cut the edges off with an edged ravioli cutter or knife depending on what you want the ravioli to look like.

4. Repeat with the remaining filling and pasta.

5. Cook the ravioli in salted boiling water for 2 to 5 minutes.

6. Serve the cooked ravioli on a bed of the creamy tomato sauce.

7. Serve with extra fresh basil and grated parmesan.

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