Vegan ravioli with almond ricotta


Vegan ravioli with almond ricotta

Ravioli with Almond Ricotta, chard and cherry tomatoes

For the filling
100g chard
100g almond ricotta
Chives
Nutmeg
For the Dough
100 gr durum-wheat flour
40 gr water
1 tbsp olive oil
Salt
For the sauce
20 cherry tomatoes
Half shallot
4 basil leaves

Procedure

For the cherry tomato sauce: brown the shallot in a pan with olive oil, add cherry tomatoes sliced in half with salt and cook for 5 minutes. Blend everything and filter it with a strainer to eliminate the solid part.

Ravioli: put the durum-wheat flour on your workbench leaving a whole in the middle of the flour. Add water, oil and salt and knead the dough until smooth. Cover the dough with a dishtowel and let it rest in the fridge for 40 minutes circa.

Wash the chard and cook it in a pan with 2 tbsp of olive oil. Wash the chard and cook it in a pan with 2 tbsp of olive oil. Season it with salt and finely chop it. Put the chard and the almond ricotta with nutmeg in a bowl and mix everything together.

Roll the dough with the rolling pin until obtaining a thin layer of dough. Put a full tbsp of filling over the sheet of dough and cover it with another layer. Make sure that the two layers stick together and cut it with a dough cutter. Boil the ravioli in salty water until they rise to the top, and then stir-fry them for 30 seconds in the cherry tomato sauce.

Buon appetito!

vegan ravioli

vegan ravioli

vegan ravioli