Ravioli are a type of dumpling made from two thin layers of wheat pastry and a filling. This gluten and grain free version is a perfect option for those with food sensitivities and is just as light and satisfying as the original. Made from chickpea flour and potato starch and filled with almonds and spinach, this dish works perfectly with the rich and creamy pesto.
Vegan pesto is cheese free and has a cleaner flavour than the original. Made from a base of nuts, olive oil, fresh basil and salt, lemon and garlic can be added for extra flavour. Basil is a powerful herb that offers the body antioxidant, antibacterial and anti inflammatory support and can be used to reduce pain, fever and stress. A source of vitamins A, B6, C and K as well as calcium, iron, magnesium, manganese and potassium, it is also one of the lesser known adaptogens, helping the body to cope with stressors and supporting cardiovascular and respiratory health.
Makes 14 Medium Ravioli
- 130 g gram flour
- 130 g potato starch + 50 g
- 130 ml filtered water
- pinch Himalayan salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 10 ml filtered water
- 20 ml lemon juice
- 50 g almonds
- 100 g fresh spinach
- ¼ tsp Himalayan salt
- ¼ cup cashew nuts
- ¼ cup pine nuts
- ¼ cup olive oil
- 1 cup fresh basil
In a blender or food processor combine all of the pesto ingredients, pulsing on a low speed until combined and mostly smooth with some small pieces of nuts left in tact.
In a blender or food processor combine all of the filling ingredients, apart from the spinach, on a low speed. Once pulsed together, add the spinach and process on low into a textured paste.
Mix the pastry ingredients in a bowl, apart from the 50 g of potato starch, by whisking the flours together and slowly mixing in the water. Knead until a lump of dough has formed.
Dust a clean surface with the leftover 50 g potato starch, being sure to cover all of it. Gently roll out the pastry into a thin sheet and cut circles with a cookie cutter or the open end of a glass. Try to roll out the pastry just once or twice; the more of the potato starch it integrates from the surface it’s rolled on, the drier and more flaky it will become and the aim is to create soft, thin circles of dough.
Fill half of a circle with a heaped teaspoon of filling and place another on top, pressing together around the circumference to form each individual ravioli. To prevent them drying out, keep the dough and finished ravioli covered with a cloth.
When they are ready, bring a deep pan of water to the boil and add the ravioli to the boiling water. Remove after 3 minutes (or 5 if your pastry is a little thick), drain and mix with your preferred amount of pesto.