Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Cheese And Spinach Ravioli

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• chickpea flour (15 g)
• nutritional yeast (15 g)
• arrowroot starch (22 g)
• garlic powder (1.25 g)
• onion powder (1.25 g)
• chili pepper flakes (1.25 g)
• spinach (20 g)
• lemon juice (5 ml)
• apple cider vinegar (2.5 ml)
• soy milk (180 ml)
• all purpose flour (120 g)
• water (160 ml)
• salt (1.25 g)

Directions

• For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped spinach ) and stir well until evenly mixed.
• Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.
• To make the dough, mix 1.25 g (1/4 tsp) of salt with 120 g (1 cup) of all purpose flour. Add 160 ml of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least 10 minutes.
• Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.
• On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 5 cm across and down the pasta (spaced out to look like a checker board).
• Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).
• Place the second sheet of rolled-out pasta on top of the first one, pressing down firmly around the filling and along the wetted lines.
• With a knife (or ravioli cutter, if you feel fancy), cut the pasta into squares along the wetted lines. Keep separated pieces of ravioli aside.
• Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for 7-8 minutes or until fork tender.
• Serve with a light sauce, we made one with chili pepper flakes, fresh basil and olive oil. A light tomato sauce would also be delicious.

Nutrition Data (Per Serving)