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.
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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
  1. 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.
  2. 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.
  3. 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.
  4. After you have cut all of the squares so that you have an even number set them aside to prepare the filling.
Filling
  1. Chop fresh spinach as small as possible, mix with your favorite type of hummus, and sprinkle a dash of salt and pepper to taste.
  2. 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.
  3. 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
  1. Heat a pan with oil and put lemon basil, regular basil, tomatoes, garlic, onion, and thyme.
  2. Sauté this until the raviolis are ready and pour on top!
Nutrition Information
Serving size: 3
Recipe by Vegaprocity at https://vegaprocity.com/2015/05/make-spinach-basil-ravioli-scratch-30-minutes/