Creamy Sun-Dried Tomato and Spinach Ravioli
Our dairy-free ravioli is filled with the sun-kissed sweetness of sun-dried tomatoes, the vibrant freshness of spinach, and the aromatic punch of garlic. It's a vegetarian's delight that's sure to impress even the most discerning palate.
Ravioli, the pillow-like pasta parcels filled with a variety of enticing ingredients, has a rich and storied history that dates back to the Middle Ages. These delectable pockets of goodness have been enjoyed by countless cultures across the globe, each region adding its own unique twist to the classic recipe. Our dairy-free ravioli is a testament to the versatility and adaptability of this beloved dish.
Creamy Sun-Dried Tomato and Spinach Ravioli Creamy Sun-Dried Tomato and Spinach Ravioli Creamy Sun-Dried Tomato and Spinach Ravioli Creamy Sun-Dried Tomato and Spinach Ravioli
Prep time: 60 | Cook time: 15 | Serves: 4
Ingredients
  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting
  • 2 large eggs
  • 1/3 cup (80ml) sun-dried tomatoes, chopped
  • 1/2 cup (50g) baby spinach, chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dairy-free milk
  • 1/4 cup (60ml) olive oil
  • Salt and pepper to taste
Instructions
  1. To make the pasta dough, combine the flour and a pinch of salt in a large bowl. Make a well in the center and crack the eggs into it.
  2. Use a fork to whisk the eggs until they are well beaten, then gradually draw the flour into the eggs, starting from the inside and working your way out.
  3. Once all the flour is incorporated, turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
  4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
  5. While the dough is resting, prepare the filling. In a medium bowl, combine the sun-dried tomatoes, spinach, garlic, dairy-free milk, 2 tablespoons of olive oil, salt, and pepper.
  6. Divide the dough into two equal pieces. On a lightly floured surface, roll out each piece of dough into a thin sheet, about 1/16 inch thick.
  7. Spread half of the filling evenly over one sheet of dough, leaving a 1-inch border around the edges.
  8. Top with the remaining sheet of dough and press down around the edges to seal.
Why It Works
  • The dairy-free milk keeps the filling moist and creamy without adding any unwanted heaviness.
  • The sun-dried tomatoes provide a vibrant sweetness and a chewy texture that complements the tender spinach.
  • The garlic adds a subtle savory note that balances the sweetness of the tomatoes and the freshness of the spinach.
  • Rolling out the dough thinly ensures that the ravioli cooks evenly and develops a delicate texture.