​Kale Ravioli with Spicy Bolognese Filling

Ingredients

  • 50 g dried soy meat (soaked in boiling water)
  • 1 onion (minced)
  • 2 garlic cloves
  • 1 carrot (minced)
  • 1 chili (minced)
  • 2 tbsp oil
  • 1 cup red wine
  • 1 can pelati
  • 1 tbsp tomato paste
  • for the ravioli:
  • 100 g kale
  • 250 g all purpose flour
  • a splash of water

Preparation

  1. Rinse and drain the “meat”

  2. Heat a saucepan over medium heat, add in oil, onion, garlic, carrot and chili and sauté for 5-8 min

  3. Add in soy meat and brown for 5 min then pour in wine and cook until evaporated

  4. Add in pelati and tomato paste and simmer at low temperature for 1 hour

  5. For the ravioli, steam kale for 15 min then place in a food processor with 100 g flour and process until combined. Add in the rest of the flour and process until you reach a sandy consistency

  6. Form a ball with the dough and roll it out until 2 mm thick

  7. Press a glass into the ravioli sheet and set the ravioli circles over a floured surface

  8. Place 1 tsp of filling in the middle of a circle, moisten the edges of the dough then cover with another circle, press the edges and set aside

  9. Boil the ravioli for 5 min and serve with a drizzle of olive oil and some vegan parmesan

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