For this week's Plant Power Cooking Challenge I've prepared a well known Italian pasta- Raviolis. I didn't make the dough this time because I still had some in the freezer from the last time I was making Lasagna.
We harvested the peas today and I've made a filling out of them.
Ingredients for Ravioli dough:
- 400 g of flour
- 2 dl of water
- 0.5 teaspoon of salt
- a tablespoon of melted margarine (for covering the dough)
Preparation of Ravioli dough:
- Sip flour trough sieve into a bowl, mix it with salt and make a hole in the flour in the middle. Start adding water, little by little, while mixing it with a fork. When it gets too thick to mix with a fork, start kneading with hands.
- When the dough feels kneaded and soft, put it in a zip bag, or a container with a lid. Let it sit in a fridge for at least 3 hours, or even better overnight.
Ingredients for the filling:
- 150 g of peas
- 2 small potatoes
- 1 small onion
- half a cup of rukola
- a cup of baby spinach
- 3 tablespoons of olive oil
- 3 tablespoons of nutritional yeast
- half tablespoon of salt
- a pinch of pepper
- fresh chopped herbs: parsley, chives, oregano, rosemary
Preparation of the filling:
- Peel and cut potatoes into small cubes. Cook it in a small pot, together with peas.
- Dice the onion and caramelize it with olive oil over low heat. Add chopped rukola and baby spinach leaves and fry it for 3-5 minutes. Add diced garlic, salt, pepper and fresh herbs and take it off the stove.
- Mash it together with boiled potatoes and peas. Add nutritional yeast and more salt if needed.
Preparation of Ravioli:
- Roll the dough very thin, using a roller or pasta machine.
Cut it into small squares using ravioli mould or a pastry knife.
- Cover half of the cut pieces with melted margarine of vegan butter.
Add a small amount of the filling on buttered dough, using a teaspoon.
Cover the filling with the rest of the dough pieces and slightly press around the Ravioli, making a filled pocket.
- Simmer them for about 5 minutes. Raviolis are done when they float on the top of the pot.
Ingredients for salvia butter:
- half a cup of salvia leaves
- 4 cloves of garlic
- 60 g of margarine
- salt to taste
Preparation of salvia butter:
- Melt margarine in the pan. Add salvia leaves and fry until crispy. Add sliced garlic and salt and take it off the heat.
- Mix salvia butter with Raviolis.
This looks like an incredible dish, would love to try it. Is that salvia divinorum? Back in my younger years, I once smoked a 60x extract of that stuff that sent me to another universe.
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I think this one is salvia nemorosa, but I really need to plant the funny one to travel the universe 👼
The GIF really made me laugh 😂
These are looks tasty food and beautiful! Well done.
Thank you @sreypov, I'm honored by your kind words chef! 💚
We love raviolis, we always buy them ready made, but you make them, that's really wonderful and they must taste delicious.
Very nice recipe, thanks for sharing it with the community.
It is a lot of playing around with the dough but it's worth of the effort 😊
Thank you 💚
Yummy Yummy, just have made nearly the same style ravioli the other day... so i know this is awesomeness at the best!!!😊
Looks like the two of us got the munchies for the same deliciousness 😋
Yep, looks like it... i actually just made some Ravoli with Salm again. You inspired me. Thanks!
I'm not much into cooking and recipes ... I read your Plant Power posts for the photos! You always make food look sensual, lol, no idea how but it's cool.
I actually went to culinary school and we did learn a few tricks on how to make food attractive for our eyes. But we didn't learn anything about photography, which would be, in my opinion, an important subject. I'm lucky and thankful for many amazing friends, which are giving me tips on how to improve my photos.
Hive community is incredibly supportive and another big opportunity to learn more ☺️🤓