Emerald Skillet Ravioli

Details

• Author: CuisineSavvy
• Cuisine: Italian
• Course: Main
• Servings: 4
• Prep Time: 60 minutes
• Cook Time: 10 minutes
• Diet: Vegan
• Categories:#pasta#ravioli#Italian#vegan#spinach#cashew ricotta#handmade pasta#comfort food#plant-based#weekend cooking

Nutritional Values

This recipe makes three key swaps from the conventional version. Cashew ricotta replaces dairy ricotta: it provides healthy unsaturated fats, magnesium, and plant protein whilst keeping the filling just as creamy. A cashew- or almond-based vegan hard cheese replaces Parmigiano Reggiano: it delivers a similarly savoury, umami-rich flavour without saturated animal fat or cholesterol. The egg-based pasta dough is replaced with a water-and-olive-oil dough: it is entirely cholesterol-free and contributes heart-friendly monounsaturated fat from the olive oil. Throughout, the generous quantity of spinach remains unchanged and contributes iron, folate, and vitamins C and K to every serving.

Not available.

Emerald Skillet Ravioli

Pillowy handmade pasta parcels filled with creamy cashew ricotta, vibrant wilted spinach, and a whisper of nutmeg — this is Italian comfort food at its most inviting. The filling stays delicately green against the golden dough, making it as beautiful to look at as it is satisfying to eat. Lovely as a weekend lunch or an elegant weeknight supper paired with a crisp Pinot Grigio.

Ingredients
[ ] For the fresh pasta dough:
[ ] 300 g '00' flour, plus extra for dusting
[ ] 150 ml warm water
[ ] 2 tbsp extra-virgin olive oil
[ ] ½ tsp fine sea salt
[ ] For the filling:
[ ] 250 g fresh spinach (or 150 g frozen, thoroughly defrosted)
[ ] 200 g cashew ricotta (shop-bought or homemade from soaked raw cashews blended with lemon juice and a pinch of salt)
[ ] 30 g vegan Parmesan-style hard cheese, finely grated (such as a cashew- or almond-based block)
[ ] ¼ tsp freshly grated nutmeg
[ ] Salt and freshly ground black pepper, to taste
[ ] To finish:
[ ] Semolina flour, for dusting the tray
[ ] Salted water, for boiling

Instructions
[ ] 1. Mound the '00' flour on a clean work surface and make a well in the centre. Pour in the warm water, olive oil, and salt.
[ ] 2. Using a fork, gradually draw the flour into the liquid, then bring it all together with your hands.
[ ] 3. Knead firmly for 8–10 minutes until the dough is smooth, supple, and springs back when poked.
[ ] 4. Wrap tightly in cling film and rest at room temperature for at least 30 minutes.
[ ] 5. Rinse fresh spinach and place it in a large dry pan over a medium heat. Stir for 2–3 minutes until wilted. (If using defrosted frozen spinach, skip this step.)
[ ] 6. Transfer the spinach to a clean tea towel or muslin, gather the edges, and squeeze out as much liquid as you possibly can — the filling must be dry or the ravioli will burst.
[ ] 7. Chop the spinach finely.
[ ] 8. In a bowl, combine the chopped spinach, cashew ricotta, grated vegan hard cheese, and nutmeg. Season generously with salt and pepper.
[ ] 9. Mix well, taste, and adjust seasoning. Cover and refrigerate until needed.
[ ] 10. Divide the rested dough into four equal pieces. Working with one piece at a time (keep the rest covered), flatten it slightly with your palm and feed it through a pasta machine, starting at the widest setting.
[ ] 11. Fold the sheet in thirds, rotate 90°, and feed it through again. Repeat twice, then progress through the settings one step at a time until you reach setting 5 or 6 (roughly 1–2 mm thick).
[ ] 12. Lay the sheet on a lightly floured surface and cover with a clean damp cloth. Repeat with the remaining pieces.
[ ] 13. Lay one pasta sheet on a lightly floured board. Place heaped teaspoons of filling in a line along the lower half of the sheet, spacing them about 5 cm apart and leaving a 2 cm border at the edges.
[ ] 14. Using a clean pastry brush or your fingertip, moisten the dough around each mound of filling with water.
[ ] 15. Fold the upper half of the sheet over the filling and press firmly around each mound to expel any air, sealing the edges well.
[ ] 16. Cut between each parcel with a fluted pastry wheel or sharp knife to form individual ravioli. Transfer to a semolina-dusted tray.
[ ] 17. Repeat with the remaining sheets and filling.
[ ] 18. Bring a very large pot of generously salted water to a rolling boil.
[ ] 19. Working in two batches to avoid crowding, lower the ravioli in gently. Cook for 3–4 minutes — they are ready when they float to the surface and the pasta feels tender with a slight bite.
[ ] 20. Lift out carefully with a slotted spoon, drain briefly, and serve immediately with the sauce of your choice. (A plant-based sage and brown butter alternative or a simple tomato sauce work beautifully — see our skillet sauce recipe once live.)

https://www.cuisinesavvy.com/recipe/emerald-skillet-ravioli