This recipe for homemade ravioli filled with vegan cheese and a fruity hearty blueberry balsamic sauce is not a quick snack, more like a nice dinner or a weekend lunch.
Making ravioli from scratch is fun, and with a little practice, you’ll become faster every time. I don’t use a ravioli maker, just a glass and a fork. You can see in the pictures and in the video how to do it. It’s almost like a meditation for me, just me, the filling and the ravioli for 20 minutes.
You can also freeze the cheese ravioli, but you’ll want to spread them out so they don’t touch each other until they are frozen, so they don’t stick. Then you can throw them together in one freezer bag and throw them in boiling water when you need them.
Ingredients for the cheese ravioli:
- blueberries
I usually go for frozen ones, but of course fresh ones are fine too for the blueberry balsamic reduction.
- semolina
I use spelt semolina for my ravioli dough, but wheat works well too.
- grated vegan cheese
That is available in many supermarkets by now too, depending on where you live. You’ll most likely find it in organic food stores.
CHEESE RAVIOLI WITH BLUEBERRY BALSAMIC SAUCE
Ingredients
- 150 g flour
- 150 g semolina
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 160 ml water
- 100 g blueberries
- 1 tablespoon maple syrup
- 80 ml balsamic
- 1 teaspoon fresh thyme
- 120 g grated vegan cheese
- 60 ml vegan cream
- 1 tablespoon olive oil
- 1 garlic clove
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1 teasponn fresh thyme
- thyme twigs
- 2-3 handfuls rocket salad
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- For the dough we need flour, semolina and 1/4 salt.
- Mix well and add a tablespoon olive oil and 160 ml water. Knead well and add some water or flour if necessary. The dough should be easy to knead.
- Bring the blueberries, balsamic and thyme to a boil and then turn the heat low. Crush the blueberries with a fork or a potato masher and let the sauce sit.
- For the ravioli filling warm the grated cheese with the cream in a small pot and stir well. Then set aside in a small bowl.
- Now we need the dough, more flour, a rolling pin, a glass with a thin rim, the bowl with the filling and one or two small spoons, and two plates with a little semolina for the ravioli.
- Roll out the dough as thin as possible. You should still be able to turn it around without tearing it.
- Now use the glass to cut out circles.
- Place a little amount of the filling on the circles and fold them over, then close them with a fork.
- Place the ravioli on the plates or board, try not to put them on top of each other to avoid them sticking together. Carefully put in boiling salt water, it’s best to use a straining ladle to prevent the ravioli from breaking. They are ready after about 5 Minutes when they start swimming to the top.
- In the meantime heat some olive oil in a large skillet and add the crushed garlic clove, the maple syrup, salt, thyme and thyme twigs, then add the ravioli and stir carefully.
- Serve with rocket salad and blueberry balsamic sauce and salt and fresh pepper to taste.
Do you love cozy pumpkin and ravioli dishes? Then you might also want to try my
