Spinach Almond Thyme Raviolis

I made this spinach almond thyme raviolis few weeks ago. When we had a dinner with our friends Ben and Sebastian. Joining the company of those two guys is always great.

They both like my way of cooking. So it's easy for me to spoil them with my food.

For this dinner we made the avocado ice cream for dessert.

Here is the recipe for the main course of our dinner, Spinach Almond Thyme Raviolis. 


Spinach Almond Thyme Raviolis

(4 Servings, about 20 raviolis)

Vegan Pasta Dough

200g (1,5 cup) semolina flour (semola di grano duro)
100 ml (½ cup + 2 tablespoons) water

Spinach Almond Thyme Stuffing

1 small onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon oil
2 cups chopped spinach
2/3 cup roasted almonds, grinded
½ cup baby leaf spinach, finely chopped
½ tablespoon fresh thyme leafs, finely chopped
½ tablespoon chickpea flour
1 tablespoon olive oil
2 tablespoons water
2 tablespoons soy or rice cream
1/2 teaspoon sea salt
Black pepper
½ teaspoon lemon juice
1 pinch nut meg
½ teaspoon maple syrup
2 tablespoons soy cream

Tomato Sage Butter

20 sage leafs
1 cup (about 3) tomatoes, peeled, diced without the cores
1 tablespoon margarine or olive oil
¼ teaspoon fleur de sel (sea salt)

Black pepper

How to

Vegan Pasta Dough

Knead semolina flour and water till the dough has a soft and smooth texture (like a stress ball).

Cover with plastic wrap. Rest for 1 hour in the fridge.

Cut dough in eight equal pieces.

Roll out with a pasta machine or a rolling pin.

Arrange five teaspoons balls of almond thyme stuffing allover a dough sheet.

Brush soy cream between the gaps. Cover lightly with another dough sheet.

Press the dough sheets together.

Make sure that there isn’t too much air around the stuffing.

Cut in 5 equal pieces and set on a dishtowel.

Repeat the Stuffing process 3 times.

Boil water for the pasta and add 2 tablespoons salt. Reduce the heat.

Cook the ravioli in two or three parts.

When the raviolis swim on the top. Cook them for further two minutes.

Lift out raviolis with a sifter spoon.

Drain the ravioli before you put them in warm tomato butter.

Garnish with the fried sage leafs.

Spinache Almond Thyme Stuffing

Heat Oil, sauté onions, garlic, spinach, and season with salt and pepper.

Combine with all other ingredients. Set aside to cool down.

Tomato Sage Butter

Melt margarine in a pan. Add oil and fry sage leafs, season with fleur de sel and pepper. Put sage leaves out of the pan.

Put the tomato dices into the hot pan, sauté and season them with olive oil, salt and pepper.


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