Today’s amazing recipe for Vegan ‘Ricotta’ & Spinach Ravioli is an exclusive from Romy London UK.
I first met Romy about 18 months ago at a vegan food show, where we bonded over our love of making, photographing and eating food!
We decided to do a recipe swap since she makes the most amazing savory recipes (which I will admit are lacking on my blog) and I love making desserts (which Romy would like to have more of on her blog- check out my recipe for Spiced Pecan Crunch Cocolates). Also, I absolutely love her photos and feel honored to share them on Healthy & Psyched.
This recipe shows just how easy it is to make your own delicious vegan ricotta and encourages you to get creative in the kitchen making pasta. I have to admit that I have never tried to make my own vegan pasta, but I certainly want to try when it looks this good.
“Since I first went vegan in 2014 I have seen a great variety of new vegan products popping up everywhere, which is absolutely brilliant. There is such a huge variety of amazing plantbased products out there now which demonstrate that you really don’t need to miss out on anything – whether you’re a healthy eater or love some good old vegan junk food. But one thing I have been missing a little are some good old Italian style ravioli, and whilst there are plenty of vegetarian options out there, the vegan ones appear to be very rare.
When I was a kid my Mum always used to make these, though I have to admit that she never made them from scratch but simply used store-bought ravioli. Growing up I ate plenty of Italian food as my parents seemed to have some kind of fascination with Italy and I always loved these little pockets of pure deliciousness.
I am therefore happy to be sharing this vegan (and also gluten-free – wow, right?) recipe here on lovely Rachel’s blog! I have to admit that it was not the first time that I have created my own pastas, but certainly the first gluten-free version and whilst I am not gluten-free myself, I loved taking on the ‘challenge’ of creating a delicious, healthy and moorish version of this Italian classic. Tutto bene, right?
As you will find out, this recipe was created using a blend of different gluten-free flours to achieve the texture of these ravioli, but I am sure you could simply use rice flour only or brown rice flour – don’t quote me on it though as I haven’t tried it with another flour blend, but if you’re feeling just as experimental in the kitchen as I do, I am sure you will enjoy trying out different possibilities 😉
Homemade Vegan Ricotta & Spinach Ravioli (Gluten free)
Gluten-free pasta base
- 1/4 cup of gluten-free oats, alternatively ½ cup of gluten-free oat flour
- 1/2 cup of rice flour
- 1/2 cup of arrowroot
- 1 Tbsp Xanthan Gum
- ½ tsp sea salt
- ¼-½ water, preferably warm
- 2 Tbsp flaxseeds
- 2 Tbsp walnut oil
- 2-4 Tbsp water
- 1 Tbsp Extra Virgin Olive Oil
- 1 medium onion, chopped1 clove garlic, chopped or minced
- A handful of spinach
- 120g extra firm tofu (I used Cauldron’s, ⅓ block)
- ¼ tsp salt
- Juice of 1 medium lemon
- 1 Tbsp nutritional yeast
- 1 tsp white miso paste (I used Tydeford)
- First prepare the pasta dough and start by combining the flaxseeds and warm water. Mix well and set aside for at least 5-10 minutes.
- In a large mixing bowl combine all dry ingredients, then add the flax mixture.
- Add the remainder of the liquid ingredients and mix well – start mixing with a spoon or spatula in this case and when the dough gets too sticky, start kneading it with your hands.
- Add some flour to your kitchen surface or cutting board and knead the dough for about 5 minutes, then set aside in its bowl. At this point you can also keep the dough in the fridge over night, but make sure to cover it in oiled plastic wrap, so that it was does not get dry – otherwise it will crack later on.
- In the meantime start preparing the ricotta mixture: Add the Extra Virgin Olive oil to a small pan along with the chopped onion and garlic and saute until translucent. Remove them from the heat and add them to a food processor along with the crumbled tofu block and the seasonings.
- Blend until smooth and add a handful of spinach to your hot pan whilst the mixture is in the blender. Gently saute the spinach, then add to the blender as well and blend for another minute until the spinach is combined with the smooth ricotta-like sauce. Voila: you have just created a fantastic vegan ricotta sauce!
- To proceed, remove the pasta dough from its bowl and roll it out on a floured surface. The aim here is to get as thin as you can without ripping the dough, but the dough should be at least 1.5mm thick, otherwise the ravioli might burst later on. However thin you are going for, make sure that the thickness of the dough is consistent throughout your batch so that it can evenly cook later on.
- You can cut the dough with either a ravioli cutter or simply use a cookie cutter of your desired size (like I did here!)
- To assemble your ravioli simply pipe the ricotta filling onto have of your ravioli cut outs, then trace the edge of the ravioli with a wet finger and place an empty ravioli shape on top. Gently press the corners of the ravioli together until it’s fully sealed. Be careful to be very gentle here!
- Boil 1.5 litres of lightly salted water and add your ravioli. Cook them for 5-8 minutes – your cooking time will depend on the thickness. I rolled my dough to about 2mm and cooked them for about 6 minutes in the boiling water.
You can serve the ravioli with fresh spinach on the side and the sauce of your choice. A tomato based sauce always works well with ravioli, but you can also use the Ricotta filling as a sauce if you have any leftovers (like I did – it tasted fantastic!)
Also great: a splash of olive oil, black salt and vegan cheese – yum!
I hope you have enjoyed this recipe and have great fun re-creating it! For more savoury (and sometimes also sweet) recipes feel free to head over to my vegan blog at www.romylondonuk.com or follow me on instagram.”
I hope you liked this recipe from Romy. Would you like to see more guest posts on the blog?