Well, we posted a fried ravioli recipe earlier, we invented those lovely fried things because we still hadn’t figured out a way to make the “normal” boiled ravioli, well here it is!🙂
What you’ll need instead of the spring roll pastry is some won ton sheets (you’ll get loads of different shapes and sizes at you local asian food shop), be careful, alot of won ton sheets have eggs, but as it turns out alot don’t, GRRREAT! We stick with the same filling as the fried ravioli, but add a bit of silken tofu because that comes out alot like ricotta cheese, yum!
20 sheets of won ton pastry
500 g frozen whole spinach leaves (defrozen and completely drained)
1 dl soy cream (the savory kind of course) + 100g of silken tofu (adds a ricotta feel to the filling, but can be left out)
1 chopped onion
2 cloths of chopped garlic
1/2 tsp nutmeg
salt, peber and oil for frying
Fry the garlic and onion slowly, leaving it to get soft and “transparent” , without getting colour.
Add the nutmeg and spinach, fry for a couple of minutes, add the crumbled silken tofu and the cream to make a thick creamy filling for the ravioli.
taste and season with salt, peper, chili if you like it spicy, but keep it sort of mellow in the flavour, it suits the dish better.
Now what you do is, you place the 20 wonton pieces in two rows, scooping up a spoonful of filling onto each of the “bottom pieces” (see pictures). Then with your fingers put wtaer on “the lids” and squeeze the two gently togther, using a fork to press the sides together (actually theiy stick fairly well together so you dont need the fork bit, but it does make the ravioli look extra homemade). Then bring a large pot of ligthly salted water to the boil and boil the ravioli 5 at a time (unless you hame a REALLY big pot) for about 2 minuttes.
We made this dish with Line’s brother Magnus, he’s a vegetarian, but loves experimenting and eating vegan food (no worries, he’ll be vegan before he knows what hit him😉 He did the sauce and gave us this rather loose description of what he did:
Fry some very finely chopped onions and garlic.
Add 0,5 dl of white whine and let it simmer for a couple of minuttes
add soy creamer (or oat, almond or any which creamer you prefer) and some nutritional yeast flakes to give it that cheesy flavour.
then salt, pepper, lemon a bit of nutmeg and you´re good to go.
You can let it simmer to reduce it a bit and make the sauce thicker.
Serve with fresh basil (or water cress as we did since we were all out of basil), freshly ground black pepper and for those who love it, a drizzle of good olive oil.