October 28, 2021

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Vegetarian ravioli with blanched vegetables – Tasty meatless meal

2 min read
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Increase your meatless menu with this delicious vegetarian ravioli with blanched veggies. This recipe is unique and will take your culinary skills to the next level.

This vegetarian ravioli recipe includes the method how to make your own ravioli. So, what is ravioli? It is a type of pasta comprising a filling enveloped in thin pasta dough. Yummy! Usually, it comes with broth or a sauce. Ravioli is a traditional Italian dish but people all over the world enjoy this tasty pasta dish.

Ravioli often comes in square shapes but other shapes are also common, including circular and semi-circular. In this recipe, we use a circular shape for the ravioli.

The combination of vegetarian ravioli with blanched veggies is simply appetising. Make sure you have enough time available to prepare the ravioli as it takes about one hour to prep it. Cooking time is not even 5 minutes. So, once the preparation work is done, your unique meal is almost done!

Vegetarian ravioli with blanched vegetables recipe

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Recipe by Asande Mpila
Course: MainCuisine: VegetarianDifficulty: Moderate

Servings

4

servings

Prep time

1

hour 

Cooking time

4

minutes

Total time

1

hour 

4

minutes

Ingredients

50 g broccoli

8 cocktail tomatoes

1 cup peas

8 baby carrots

1 packet baby spinach

2 cups all-purpose flour

teaspoons salt

4 eggs

2 tablespoons olive oil

Method

In a pot blanch 4 leaves of baby spinach for the filling and set aside.
In a large bowl whisk together the flour and salt.
Make a well in the centre of the flour and add the eggs all at once. Mix them together and add the olive oil and knead the dough for 5 minutes.
Form into a ball and leave in the bowl. Cover with plastic wrap for 30 minutes.
Take a small piece of dough and run it through a pasta machine a few times until it creates a thin sheet.
Cut circles out of the dough using a cookie cutter.
Add the blanched spinach in the centre of half the circles and lightly brush with egg wash around the edges. Place a second circle on top of the filling. Use a fork to crimp the edges around.
Do the same with the remaining pasta dough until finished.
Bring a large pot of salted water to a boil add the ravioli and cook for 2 – 3 minutes. Once they float to the top, it is cooked. Drain the pasta.
Blanch the vegetables and serve with the ravioli.

Notes

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