Vegetarian Homemade Meat Ravioli
Discover the perfect harmony of flavor and sustainability with this Vegetarian Homemade Meat Ravioli recipe! Made from scratch, this delightful dish features tender, hand-rolled pasta encasing a rich, savory filling of plant-based ground meat, creamy ricotta, spinach, Parmesan, and a hint of nutmeg for a sophisticated twist. This recipe offers an irresistible blend of textures and flavors, complemented by the fragrant freshness of basil. Perfect for a satisfying weeknight dinner or an impressive dinner-party entrée, these golden pillows of goodness cook in just minutes and pair beautifully with marinara or sage-infused butter. With simple ingredients and step-by-step instructions, this vegetarian ravioli is the ultimate way to bring artisan Italian cuisine to your kitchen—without the meat but with all the comfort.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 2 tablespoons Water
- 1 cup Plant-based ground meat
- 0.5 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 0.25 cup Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 1 cup Spinach, finely chopped
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 2 tablespoons Basil, fresh and chopped
Instructions
To make the pasta dough, place the flour in a mound on a clean surface. Create a well in the center and crack the eggs into the well. Add the olive oil and salt.
Gently beat the eggs with a fork, gradually incorporating the flour starting from the inner rim of the well. Add water a little at a time until the dough comes together. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
For the filling, heat a skillet over medium heat. Add the plant-based ground meat and cook until browned. Add the minced garlic and chopped spinach, cook until the spinach is wilted.
Transfer the cooked meat mixture to a bowl and let cool slightly. Add ricotta, parmesan, mozzarella, nutmeg, black pepper, and basil. Mix until well combined.
Divide the dough into four pieces. Roll out each piece into thin sheets (about 1/8 inch thickness).
Place tablespoons of filling onto one sheet of pasta at intervals. Wet the edges of the pasta with a little water. Place another sheet of pasta over the top and press around mounds to seal and remove air pockets.
Cut out ravioli shapes using a pasta cutter or sharp knife, and ensure edges are sealed.
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes, until they float to the top and are tender.
Serve with your choice of sauce, such as marinara or butter and sage.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 2.0 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1179 mg | 91% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
