Almond Ricotta and Baby Spinach Ravioli with Orange Oil Drizzle (vegan)
These vegan ravioli are made with a simple eggless pasta dough that is easy to prepare and perfect for a plant-based diet. The filling combines a delicate homemade almond ricotta with briefly boiled baby spinach, creating a creamy and satisfying bite. Topped with a drizzle of fresh orange juice, zest, and extra-virgin olive oil, the dish offers a bright and refreshing contrast that is both unique and flavorful.
Ravioli are a traditional Italian pasta, squared and typically stuffed with various fillings like cheese, meat, or vegetables, before cooked and served with a sauce or simply melted butter or olive oil. Originating from the kitchens of Italian nobles during the Middle Ages, ravioli became popular due to their versatility and the creativity they allowed cooks to showcase. Over time, ravioli have evolved into countless variations, with fillings and sauces reflecting regional ingredients and personal touches.
I’m excited to share this recipe with you today.
For an extra tangy flavor, feel free to sprinkle some vegan Parmesan on top. I highly recommend the vegan Parmesan recipe by Sam from It Doesn’t Taste Like Chicken, one of the most versatile and creative vegan food bloggers out there. Her vegan Parmesan is truly a miraculous creation that adds a delightful finishing touch to any pasta dish such as these ravioli.
Much love and happy vegan cooking!
Almond Ricotta and Baby Spinach Ravioli with Orange Oil Drizzle (vegan)
Equipment
- 1 cheese cloth or kitchen towel
- 1 fine sieve
- 1 Blender
Ingredients
For the almond ricotta
- 3/4 cup blanched almonds
- 600 ml water
- 4-6 tbsp lemon juice or vinegar
For the pasta dough
- 1 1/2 cups plain flour
- 1 tbsp olive oil
- 1 pinch turmeric optional
- 1 pinch salt
- water
- some more flour for dusting
For the filling
- 170 g baby spinach is one bag in portuguese stores
- 1 tbsp oregano
- salt and pepper
For the Orange Drizzle
- 1 organic orange
- 1 pinch mustard
- 4 tbsp plant butter
- 3-4 tbsp olive oil
- salt if you use unsalted butter
Instructions
Prepare the almond ricotta
- Blend the almonds and the water until milky. Pour through a sieve, preserving the almond pulp as well as the milk.
- Place the milk on the stove and bring it to a boil. Once it is slightly boiling – careful, it might foam! – whisk in 4 tablespoons of acidity (lemon juice or vinegar) and take off the stove. If you see that it is not curdling yet (means the proteins departing from the whey), add one or two more spoonfuls. Let cool down – sometimes the almond milk curdles properly only when cooled down.
- Once it is cooled down, pour the curdled milk through a cheese cloth or kitchen towel (if you use perfumed laundry detergent, you better rinse it well before use) placed in a colander or sieve upon a pot or suitable container. Let the whey drip through the cloth or towel until only the firm part remains. This might take some time. I usually help the process a little by squeezing gently.
Prepare the pasta dough
- Knead all ingredients well together. I recommend to see with the water bit by bit, how much you need. Once the dough gets crumbly (see picture), add only 1 to maximum 1,5 more spoonful of water! This should be enough. The ideal pasta dough is very compact. Wrap the dough in cling film and place into the fridge.
Prepare the spinach
- Blanch the baby spinach in a little water, drain and set aside to cool down.
Prepare the ravioli
- Cut the dough into half. Slightly flour your surface.Roll both halves out very thinly. Actually as thin as you can roll it out, without causing holes. It should make two more or less equal rectangles.
Prepare the filling
- Squeeze as much excess water out of the spinach as possible. Cut the spinach in small pieces, then mix with 4 tablespoons of the almond ricotta. This should be enough for the whole ravioli to be nicely filled. Add the oregano, season with salt and pepper. Note: The almond ricotta leftovers you can use to make nice spreads, cheese cakes or more.
Assemble and cook the ravioli
- Now place one dough rectangle in front of you. Mark with a knife 3 horizontal and 3 vertical lines, to get more or less 16 squares.
- On each of the squares, place on small portion of filling. See that the sides stay empty and dry.
- Carefully place the second dough rectangle on top of the one with the filling. With your fingers, press down in the middle lines to firmly seal the ravioli and prevent the filling from leaking. Then cut either with a knife or roll with a noodle knife along the lines. Adjust and firm further with your fingers, at last take a fork and press down to create a nice pattern all along the edges of the ravioli. Work carefully, as the thin dough could break on top where it covers the filling.
Prepare the orange drizzle
- Zest the orange (you might only need the zest of 1/2 of the orange). Then squeeze the orange. In a pot or pan, melt the butter together with the oil. Add the orange juice and zest, the mustard and some salt if needed. Combine everything well with a spatula.
Cook the ravioli and serve
- Bring water to a boil. Salt the water slightly, place one batch (normally 4-5) into the boiling water. Reduce the heat a little to medium – it should not boil hardly, otherwise the ravioli risk to break. Cook the ravioli for 5-7 minutes. Place the ravioli on two plates, drizzle with the orange oil, optionally garnish with some oregano and serve.