Vegan Ravioli

These vegan ravioli are stuffed with a savory blend of spinach, mushrooms, and vegan ricotta, enveloped in homemade pasta for a delightful bite. Topped with a light marinara sauce, this dish is perfect for a cozy dinner.

Ingredients

• All-purpose flour - 200 grams
• Water - 100 milliliters
• Olive oil - 1 tablespoon
• Spinach - 100 grams, fresh
• Mushrooms - 100 grams, finely chopped
• Garlic - 2 cloves, minced
• Vegan ricotta - 100 grams
• Nutritional yeast - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Marinara sauce - 200 milliliters
• Fresh basil - for garnish

Steps

1. In a mixing bowl, combine the flour and a pinch of salt, then gradually add water and olive oil, mixing until a dough forms.
2. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
3. In a skillet, heat a little olive oil over medium heat. Add garlic and sauté until fragrant, then add chopped mushrooms and spinach, cooking until soft. Season with salt and pepper.
4. Remove from heat and mix in the vegan ricotta and nutritional yeast until well combined. Set aside to cool.
5. Roll out the rested dough into thin sheets using a pasta machine or rolling pin. Cut into squares (about 10 cm x 10 cm).
6. Place a small spoonful of the filling in the center of each square. Moisten the edges with water and fold over to create a triangle, pressing to seal the edges.
7. Bring a pot of salted water to a boil, then gently add the ravioli. Cook for 3-4 minutes or until they float to the top.
8. In a saucepan, heat the marinara sauce over low heat until warmed through.
9. Serve the ravioli topped with marinara sauce and garnish with fresh basil.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from spinach and mushrooms.
• Provides a good source of plant-based protein from vegan ricotta.

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