Vegan spinach ricotta ravioli

Ingredients for 6 servings:

• 400 g flour or semolina
• ½ tsp salt
• 125 ml water, lukewarm
• 1 tbsp vinegar, vegan
• 5 tbsp oil
• 500 g fresh leaf spinach
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 1 tsp vegetable broth, instant, vegan
• e.g. lemon juice (max. from 1/2 lemon)
• 5 tbsp water
• 1 tbsp oil
• 2 tbsp soy milk (soy drink), natural
• salt water

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

vegan, lactose-free, vegetarian

Mix the dough ingredients together thoroughly in a bowl. Then knead the dough until smooth, even, and no longer sticky. Let the dough rest in a warm place for 20 minutes. Cut 6 equal pieces and roll them out into thin, long flatbreads. Heat the oil in a sufficiently large pot and sauté the spinach. Blend the remaining ingredients (garlic, nutritional yeast, vegetable broth, lemon juice, water, and soy milk) for the filling in a blender until smooth, then stir into the spinach. Let the mixture simmer a little longer until the spinach and ricotta are well blended. Spread 1 tablespoon of filling onto each flatbread, leaving enough space around the outside to form attractive ravioli. Cut out the ravioli into circles and shape them into crescent-shaped parcels. Press the folded edges together with the tines of a fork. Then cook the ravioli in plenty of salted water for about 5-6 minutes. Serve with a simple tomato sauce.