This straight forward recipe turned out so great. The ravioli is made from chickpea flour, so there's much more protein than regular ravioli. The spinach filling is the perfect compliment to this pasta. There are only a few main ingredients needed and it's completely vegan! There's nothing like the taste of fresh pasta!
Recipe Below
Recipe
Ingredients
Ravioli:
3/4 cup chickpea flour
1 and 1/4 cup all purpose flour
1 tbsp salt
3/4 cup warm water
3 tbsp olive oil
Filling:
1 cup spinach
1/2 tbsp salt
1/4 tbsp black pepper
1/4 cup vegan Parmesan cheese
Instructions:
Makes 12 raviolis
In a bowl combine chickpea flour, flour and salt. Make a well and add in the water and oil. Mix well then kneed for 5 mins. Cover dough and let rest for 20 mins.
Cut the dough in half and roll out each half, until the dough is about 3 cm thick.
Cook the spinach, then add in salt, pepper and cheese. Place a teaspoon of the spinach mixture onto one half of the rolled out dough, 1 inch apart.
Place second layer of dough on top and cut squares surrounding the filling. Seal the edges using a fork.
Boil water in a large pot, and place raviolis inside to cook. Remove once they float to the surface.
Optional: Place cooked ravioli into a saucepan and add in 1 cup of your choice of pasta sauce for a little extra flavour on the outside, I used alfredo & sun dried tomato.
Enjoy!
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