Christian makes vegan German ravioli

Based on 6 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Medium 👍
80
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g baby spinach
300 g flour
200 g semolina
½ tsp salt
2 tbsp olive oil
200 ml water
30 g parsley
200 g leeks
2 cloves garlic
½ tsp ground nutmeg
200 ml oat milk
100 g rolled oats
50 g breadcrumbs
onions
6 tbsp vegetable oil (for frying)
salt
pepper
sugar
Metric
Imperial

Utensils

  • stand mixer with dough hook
  • plastic wrap
  • cutting board
  • knife
  • 2 pots (large)
  • immersion blender
  • cooking spoon
  • bowl (large)
  • pasta machine
  • bench scraper
  • frying pan
  • spatula
  • slotted spoon
  • baking sheet
  • frying pan (large)

Nutrition per serving

Cal
976
Protein
25 g
Fat
34 g
Carb
146 g
  • Step 1/5

    Add flour, semolina, salt, olive oil and water to the bowl of a stand mixer fitted with dough hooks. Knead on medium to form a dough. Once you have a smooth dough, remove, wrap in plastic wrap and set aside to rest.. Finely chop the parsley and the stems, reserving some leaves for garnishing. Wash and finely dice the leeks. Finely mince garlic.
    • 300 g flour
    • 200 g semolina
    • ½ tsp salt
    • 2 tbsp olive oil
    • 200 ml water
    • 30 g parsley
    • 200 g leeks
    • 2 cloves garlic
    • stand mixer with dough hook
    • plastic wrap
    • cutting board
    • knife

    Add flour, semolina, salt, olive oil and water to the bowl of a stand mixer fitted with dough hooks. Knead on medium to form a dough. Once you have a smooth dough, remove, wrap in plastic wrap and set aside to rest.. Finely chop the parsley and the stems, reserving some leaves for garnishing. Wash and finely dice the leeks. Finely mince garlic.

  • Step 2/5

    Heat a little oil in a large pot, add leeks and garlic and sauté over low heat for approx. 5 min. Then add spinach, salt, pepper and nutmeg and let simmer until the spinach wilts. Deglaze with oat milk. Use an immersion blender to finely purée the leek and spinach mixture, then add to a large bowl. Add parsley, rolled oats, and breadcrumbs and stir well until combined. Season again with salt and pepper. Slice onions (these will later be caramelized), season with salt and set aside.
    • 2 tbsp vegetable oil
    • 200 g baby spinach
    • ½ tsp ground nutmeg
    • 200 ml oat milk
    • 100 g rolled oats
    • 50 g breadcrumbs
    • onions
    • salt
    • pepper
    • pot (large)
    • immersion blender
    • cooking spoon
    • bowl (large)

    Heat a little oil in a large pot, add leeks and garlic and sauté over low heat for approx. 5 min. Then add spinach, salt, pepper and nutmeg and let simmer until the spinach wilts. Deglaze with oat milk. Use an immersion blender to finely purée the leek and spinach mixture, then add to a large bowl. Add parsley, rolled oats, and breadcrumbs and stir well until combined. Season again with salt and pepper. Slice onions (these will later be caramelized), season with salt and set aside.

  • Step 3/5

    Roll out the pasta dough into sheets (20 cm/ 8 in. wide), either by hand on a lightly floured surface, or using a pasta machine. Then brush the pasta sheets with a little water. Add the filling to the center of the pasta sheets and spread the mixture evenly, leaving 2 cm/ 1 in. of space at the top edge. Roll everything up lengthwise and use a knife or bench scraper to portion the dumplings into equally sized rectangles.
    • pasta machine
    • bench scraper

    Roll out the pasta dough into sheets (20 cm/ 8 in. wide), either by hand on a lightly floured surface, or using a pasta machine. Then brush the pasta sheets with a little water. Add the filling to the center of the pasta sheets and spread the mixture evenly, leaving 2 cm/ 1 in. of space at the top edge. Roll everything up lengthwise and use a knife or bench scraper to portion the dumplings into equally sized rectangles.

  • Step 4/5

    Bring a large pot of salted water to a boil. In the meantime, for the caramelized onions, heat oil in a frying pan over medium heat. Add the onions and a pinch of salt and sugar. Sauté gently, stirring occasionally, until the onions become golden brown and are nicely caramelized, approx. 15 min. Reduce the heat of the water, add the dumplings and cook for approx. 5 min. Once done, remove from the water using a slotted spoon and place on a baking sheet.
    • 2 tbsp vegetable oil
    • salt
    • sugar
    • pot (large)
    • frying pan
    • spatula
    • slotted spoon
    • baking sheet

    Bring a large pot of salted water to a boil. In the meantime, for the caramelized onions, heat oil in a frying pan over medium heat. Add the onions and a pinch of salt and sugar. Sauté gently, stirring occasionally, until the onions become golden brown and are nicely caramelized, approx. 15 min. Reduce the heat of the water, add the dumplings and cook for approx. 5 min. Once done, remove from the water using a slotted spoon and place on a baking sheet.

  • Step 5/5

    Once the dumplings  are properly drained, heat a frying pan with oil on medium-high heat and fry them on both sides until golden brown. Serve with the caramelized onions and some parsley. Enjoy!
    • 2 tbsp vegetable oil
    • frying pan (large)

    Once the dumplings are properly drained, heat a frying pan with oil on medium-high heat and fry them on both sides until golden brown. Serve with the caramelized onions and some parsley. Enjoy!