cheese and spinach ravioli

2 people — 40 minutes

Recipe location: Whangarei, New Zealand.

We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from Vegan Richa that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids gellify). Making your own dough is simple, the whole process will take you less than 40 minutes.



I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei, we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients.



A lot of the recipes in these books use meat and dairy, but it's easy to swap these ingredients out for something else. In New Zealand, the groceries are plentiful and finding everything we need is a breeze. We hope you enjoy this recipe, and that you try and make Richa's original pepper jack cheese recipe too.

filling

chickpea flour 15 ml
nutritional yeast 10 g
arrowroot starch 22 g
garlic powder 1.25 g
onion powder 1.25 g
chili pepper flakes 1.25 g
spinach 20 g
lemon juice 5 ml
apple cider vinegar 2.5 ml
soy milk 180 ml

ravioli

all purpose flour 120 g
water 160 ml
salt 1.25 g