It’s Friday! With the break-in, stolen laptop and additional craziness the past week has brought, I am more than ready to leave this week behind me and embrace the weekend. It’s time to take a deep breath and let our hair down.
Lets kick off the weekend with some great food. I’ve got just the thing for you: homemade vegan spinach pine nut cream ravioli with garlic and olive oil sautéed cherrie tomatoes.
Sounds good? Tastes good too!
I love making fresh pasta from scratch and filling it with a combination of your favourite flavours is even better. For me that means baby spinach leaves, roasted pine nuts and garlic.
If you ask me, this dish has date night written all over it, so I shared it with my significant other. But I’m sure it makes an equally great meal with your besties, family or just yourself (more food for you!).
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- For the filling:
- 100 g fresh spinach
- 2 garlic cloves
- 1 tsp olive oil
- 50 ml soy cream
- ¼ tsp salt
- 80 g pine nuts
- ⅛ tsp ground black pepper
- 1 tsp lemon juice
- For the pasta:
- 100 g semolina
- 100 g plain flour
- 100 ml water
- 1 tsp olive oil
- pinch of salt
- For the filling lightly toast the pine nuts in a sauce pan. Wash the spinach leaves and dice the garlic. Then fry both in a frying pan in olive oil until the spinach has completely wilted. Take the pan off the heat and place the garlic spinach in a food processor.
- Add the soy cream, salt, pine nuts, black pepper and lemon juice and pulse until you have a smooth creamy texture. Spoon the filling in a small bowl and refrigerate until the pasta dough is ready.
- Meanwhile place the semolina, flour, water, olive oil and salt in a mixing bowl and combine using a fork. When the dough starts coming together knead it with your finger tips and form 2 balls.
- Dust your working surface with flour and roll out one of the dough balls with a rolling pin as thinly as you can. It should only be 1 to 2 mm thick but not tear when you lift it off the working surface.
- Use a upside-down water glass as a pasta cutter and cut out circles.
- Take the filling out of the fridge and place a small table spoon full of spinach cream in the middle of each pasta circle.
- Fill a small ball with water and gently moisten the outer edge of the dough circle with your finger. Fold one half of the dough over the other, making a half moon shape and seal the edges of the ravioli with a fork, pressing down firmly.
- Repeat until you have used up all the dough and filling.
- Fill a pot with water and bring it to a boil. Add the ravioli and cook them for 5 minutes. Carefully drain the water.
- Top the ravioli with your sauce of choice. I kept it simple by mincing a garlic clove and sautéing two hands full of cherry tomatoes in garlic and olive oil. I added the ravioli to sauté for a minute as well and seasoned everything with salt and crushed black pepper. Enjoy!