RAVIOLI MARINARA 🍅🌿🍅

Hello my Dearest Foodies,

Happy Friday!!! Weekend is almost here and I have just the perfect recipe, if you are planning a dinner with your friends and family. You already know that veganizing traditional dishes is my specialty and Italian cuisine is on top of the list! And who doesn't like Italian?!

Besides, I am using another super healthy Ancient grain right next to Spelt, which is Kamut. Although I had Kamut pasta before, this was a first time I use Kamut flour to make pasta from scratch. It really turned out perfect and it was easy to work with.

To find out more about KAMUT please read HERE.

RAVIOLI MARINARA
Kamut Ravioli with Almond Ricotta & Spinach in Marinara
Vegan – Cholesterol Free
Author: Lena’s Vegan Living

INGREDIENTS for 18
• Whole grain Kamut 2 cups
• Aquafaba 1cup (liquid from canned chickpeas)
• Water ¼ cup
• Himalayan pink salt 1tsp
• Ravioli cutter (or cutter of your choice)
• Mini ice cream scoop (or tablespoon)
• Almond Ricotta

PROCESS
• Mix all ingredients in a bowl; you may add more water if needed, by adding 1tbs at the time, until you get the perfectly smooth texture.
• Kneel the dough on floured surface for couple of minutes and shape a ball.
• Wrap the ball in a plastic a place in a refrigerator for 30min.
• When ready, roll the dough on a well floured surface.
• By using a cutter, cut out a circle and fill with Almond Ricotta by using mini ice cream scoop.
• Apply little bit of water with your finger or brush around the edges, close the cutter and press down.
• Place each piece on floured surface.
• When ready, bring water to boil and carefully dip in each tortellini by using pasta spoon.
• Cook for 5 minutes and remove carefully again with pasta spoon.
• Serve Marinara or sauce of your choice.
• Top with vegan Parmesan and fresh herbs.

NOTE: To find out more about Ravioli dough press please click HERE. You can also get the smaller size if you wish to make them smaller. There are all different types on AMAZON FOR EXAMPLE THIS ONE, which I also have, but I decided to use the bigger one, since it was my first time making ravioli. However, it is really easy.

ALMOND SPINACH RICOTTA with SPINACH
• Blanch almonds 1 1/2 cup (soaked for 6 hours and rinsed)
• Nutritional yeast 1 tbs
• Apple cider vinegar 1tbs
• Garlic powder to taste
• Himalayan pink salt to taste
• Water 1 cup
• Baby spinach 1 ½ cup

PROCESS
• Mince the spinach in a food processor by pressing the pulse button and transfer into a bowl.
• Blend all the remaining ingredients in a food processor until smooth.
• Transfer into a bowl with spinach and mix thoroughly.
• Adjust the taste, cover with lid or plastic warp and store into a refrigerator.

MARINARA SAUCE
• Tomatoes on vine 3 (medium size)
• Sundried tomatoes 1 1/2 cups (oil free, soaked for 15min in two cups of water. Do not rinse)
• Garlic 6 cloves cut in halves
• Garlic powder to 1tsp
• Dry basil 1tbs
• Himalayan pink salt to taste
• Cayenne pepper to taste
• Grape seed oil ¼ cup

PROCESS
• Clean and dice the onion, garlic and tomatoes (you may peal the skin first if you wish).
• On a heated oil, sauté the onion for few seconds, add the garlic and stir until translucent.
• Add tomatoes with seasoning and stir thoroughly.
• Reduce the heat and cover with lid for 5 minutes.
• When ready, blend with sundried tomatoes in a food processor until smooth.
• Transfer to a pot and adjust the flavor.
• Heat it up before serving.

VEGAN PARMESAN RECIPE
• Raw cashews ¼ cup
• Raw almonds ¼ cup
• Nutritional yeast ¼ cup
• Garlic powder to taste
• Himalayan pink salt to taste
In a food processor, chop the nuts by pressing pulse button. Transfer to a bowl, add rest of the ingredients and mix thoroughly.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog

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