Welcome again to The Fabulous Mommies (Home of Plant Based recipes), Today i will guide you how to make “Ravioli Pockets”. I made this Delicious vegan recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This yummy vegan recipe is easy to make and it walks you through the steps and all the ingredients on how to make it:

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INGREDIENTS:

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Pasta dough:

  • 150 grams / 1 cup wheat flour
  • 150 grams / 0.9 cup corn semolina
  • 1 tbsp grape seed or olive oil
  • 150 ml water

Filling:

  • 150 grams potatoes
  • 500 ml vegetable stock
  • 100 grams spinach
  • 200 grams mushroom
  • 1 small onion, chopped
  • 2 tbsp grape seed oil
  • ⅛ tsp nutmeg
  • ⅛ tsp garlic powder
  • 1 tsp salt
  • ⅛ tsp pepper
  • 2-3 tbsp fresh herbs (parsley and chive)

DIRECTIONS:

In a medium bowl, combine flour, semolina, water and oil
Stir until dough comes together and roll into ball
Wrap in plastic and refrigerate for one hour
In the meantime, cut potatoes into cubes and cook in vegetable stock until soft
In a large skillet, heat oil until hot, then add onion and cook for 1 min
Add mushrooms and cook for another 2-3 min
Now add the spinach and cook everything with the lid on for about 2 min
Season with nutmeg, garlic powder, salt and pepper
Add potatoes and spinach mixture to a high speed blender and pulse until its forms a coarse mixture (don’t overdo it, you don’t want a smoothie-like texture) or use a hand held blender
Unwrap dough and divide into 2 equal pieces
On a floured surface roll out rectangular pieces, as thinly as possible
Cut pasta dough into equally sized rectangles (about 10x10cm or 4×4 inch)
With the help of two spoons spread the mixture on every second rectangle
Take the empty rectangles, put it on top of the rectangles with filling and press the edges with the prongs of a fork
Repeat until dough or filling is finished
Bring water to boil and let the pockets simmer for 15 -20 min
Top with fresh herbs!

Credits: kori.villena