Hello readers!!! Last Thursday for dinner I made ravioli that had a tofu and spinach filling. Today’s post is about a review on the vegan and gluten-free ravioli dish that I made. So let’s get comfortable and with your favourite drink and snacks for a review on an amazing, vegan and gluten-free dish that is packed with protein.

Ravioli is an Italian dish that is a type of dumpling I suppose. It is a filling that is sealed between two layers of pasta dough. Ravioli is often served with a both or a pasta sauce of some kind. The shape varies on how one folds them: square, circular or semi-circular. This dish is a very time-consuming dish that can get very messy. However, just like anything in life, with practice, one can get better.

I recently made a Mexican Sweet Potato Boat that was in fact vegan. Me unknowingly making a dish vegan has opened my eyes to vegan cooking. Since then, whenever I have a chance to cook I try to cook vegan. Normally Mum cooks so if I do cook I try a new recipe to I can refind the skills and techniques from before and so that I can blog about here for you lovely readers ❤ .

From Pinterest, I found this recipe. It is ravioli made with chickpea flour and a filling of tofu and spinach. No broth or sauce. However, I made a tomato sauce for the ravioli because my family and I like to have some sort of sauce with pasta.

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So the chickpea flour ravioli dough was a very new thing for me. The few times I made pasta from scratch it had been using plain flour. Using chickpea flour instead of the plain flour makes this dish gluten-free which is an extra bonus. While making the dough, it kept on sticking to my hands, the bowl and the rolling pin and once I managed to roll it out it kept falling apart. The recipe said that the dough is supposed to be tough and that if you added extra water that you need to be careful. Under no circumstances did I have to add more water. In fact, I had to add more chickpea flour. I added a total of about 1 extra cup (this includes the extra for kneading and rolling out). I think the amount of water should be reduced or the amount of chickpea flour should be increased.

The recipe for the filling of the ravioli was way too much. I made about three-quarters of the stuffing recipe and I still had at least half of that left over. You could easily get away with making a quarter or maximum half of the stuffing. I used frozen spinach and heaps of baby spinach leaves. If you are going to use frozen spinach, make sure to toss it in a saucepan a little longer to evaporate the excess There is quite a lot of liquid so when you toss everything in the pan toss till the liquid evaporates then add spinach leaves. I would suggest simmer for an extra 5 or so minutes, just to remove those extra juices. Or you could simply squeeze out all the water and then toss in the pan.

When the time came to make the physical ravioli: make 2 squares, add filling, and seal edges, the dough kept ripping and falling apart. The recipe said to seal the edges with a fork but when I did that, the dough ripped the edges and didn’t seal that edges. So after trying a few times, I just sealed the edges with my finger.

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After finishing all the dough and majority of the filling, I had to boil the ravioli to cook the dough. I had to nearly triple the cooking time to cook the dough. I rolled it out to the recipe’s requirements so I don’t know why it took longer.

 

 

In the end, regardless of all the struggles, this dish is quite delicious. I would strongly suggest one to make this dish. It is very filling and packed with protein. If you don’t like spinach, just give it go because you can’t actually taste any spinach. However, if worst comes to worst then you can substitute the filling for another filling. Pumpkin, tomato, fresh herbs are just a few of the many options you can use instead of spinach.

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Just in case you missed any of the other dishes that I made before, here is a list of them below:

  1. Pea and Cottage Cheese Curry
  2. Pav Bhaji
  3. Garlic Prawns – Desi Style
  4. Spinach and Cheese Pinwheels
  5. Indian Semolina Pudding | Halwa
  6. Mexican Sweet Potato Boat

Sorry for making a mini-essay, there was just so much to say 🙂 , till next time.

If you enjoyed this post don’t forget to like, follow, share and comment!

As always, thank you for being the Samosauce to my Garam Samosa!!!

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