How to Make Vegan Spinach Basil Pesto Ravioli
Prep time
Cook time
Total time
Savory Homemade Vegan Basil-Pesto Ravioli from scratch! It does not get much better than that. Only requiring a few basic ingredients, this dish is a crowd-pleaser and incredibly simple to make.
Author: Ariana Cicatiello
Recipe type: Dinner
Cuisine: Italian
Serves: 3
Ingredients
Ravioli
- 1 cup Semolina Flour
- 1 cup White/Wheat Flour
- 1 cup water
- Salt
Filling
- hummus
- fresh spinach
- salt and pepper
Sauce
- large handful of both lemon basil and regular basil
- 2 roma tomatoes
- 2 cloves garlic
- ½ onion, diced
- fresh thyme
Instructions
Dough
- Sprinkle flour on your working surface and your hands. Mix flour and water with a pinch of salt to taste until you get a ball of dough about the size of your fist. Kneed the dough for ten minutes and let it sit for another ten.
- Separate the dough into tiny balls about the size of quarters and roll them out into mini pancakes as thin as possible with a rolling pin or jam jar.
- Cut squares out of each pancake and use the first as a template for the rest to make sure that they are all the same size.
- After you have cut all of the squares so that you have an even number set them aside to prepare the filling.
Filling
- Chop fresh spinach as small as possible, mix with your favorite type of hummus, and sprinkle a dash of salt and pepper to taste.
- Place the filling in the center of a square, cover it with another and gently seal the edges by wetting a fork and pressing ridges into the edges.
- Heat the water to a boil and place the raviolis gently in for approximately 10 to 15 minutes. They should fill up with air so that they look a little puffy while cooking.
Sauce
Nutrition Information
Serving size: 3
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