cheese_and_spinach_ravioli.html (7339B)
- <!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — cheese and spinach ravioli</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>cheese and spinach ravioli</h1><h2>2 people — 40 minutes</h2><img src='../media/recipes/cheese_and_spinach_ravioli.jpg'/><div class='col2'><p>We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few).<p><p>With a fully re-stocked pantry, we started to make faux-cheese again, a recipe from <a href='http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html' target='_blank'>Vegan Richa</a> that is simple to make and that we love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that we won't add any agar agar (a seaweed based powder that makes liquids gellify)</p><p><img src='../media/recipes/cheese_and_spinach_ravioli_1.jpg'/></p><p>Making the ravioli is easy, and requires laying out a thin sheet of dough, and adding bits of the spinach and cheese mix into separate small mounds across. Leaving enough space between each 'mound' is necessary, as another sheet of dough is laid overtop and that the space ensures that both sheets will stick together.</p></div><dl class='ingredients'><h3>filling</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>15 g</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a><u>22 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>1.25 g</u></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b></a><u>1.25 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>1.25 g</u></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b></a><u>20 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>5 ml</u></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>2.5 ml</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>180 ml</u></dt></dl><ul class='instructions'><li>For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped <a href='spinach.html'>spinach</a>) and stir well until evenly mixed.</li><li>Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.</li></ul><dl class='ingredients'><h3>ravioli</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>120 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>160 ml</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt></dl><ul class='instructions'><li>To make the dough, mix <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> with <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Add <i>160 ml</i> of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least <u>10 minutes</u>.</li><li>Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.</li><li>On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 5 cm across and down the pasta (spaced out to look like a checker board).</li><li>Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).</li><li>Place the second sheet of rolled-out pasta on top of the first one, pressing down firmly around the filling and along the wetted lines.</li><li>With a knife (or ravioli cutter, if you feel fancy), cut the pasta into squares along the wetted lines. Keep separated pieces of ravioli aside.</li><li>Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for <u>7-8 minutes</u> or until fork tender.</li><li>Serve with a light sauce, we made one with <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, fresh <a href='basil.html'>basil</a> and <a href='olive_oil.html'>olive oil</a>. A light tomato sauce would also be delicious.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>