Thyme and Lavender Vegan Ricotta Ravioli

| 2/3 people (35 raviolis) | Prep: 45 min Cook: 2 min |



For the dough

  • 300g flour
  • 10g olive oil
  • 5g curcuma (for the yellow coloring)
  • 200g water
  • 5g salt

For the filling

For the dough

In a large bowl pour the flour, the salt, the curcuma and make a hole in the middle of the mix with your fingers or a spoon. Pour the oil and a bit of water. Mix everything and continue adding the water little by little. Knead the dough with your hands until the texture is smooth and homogeneous (it shouldn’t stick to your hands)

Shape the raviolis

Separate the ravioli dough into 4 equal parts and flat them out with a rolling pin as much as possible. The dough must be almost transparent (2mm thick).

With a ravioli cutter (or with a wine glass if you don’t have one) cut round shapes in the dough.

Place a teaspoon of garnish on each piece of cut out dough and close it on by welding it well between your fingers. Then seal it with the tip of a fork. Be careful not to leave any air inside of the ravioli.


Heat a pan with some olive oil. On low temperature, put the cherry tomatoes and the spinach to reduce. Cook this way for about 10 minutes until the juice of the cherry tomatoes come out.

Crush the ricotta with the back of a fork and mix it in a bowl with the spinach and cherry tomatoes.

Cook the raviolis

Bring a large pot of water to boil with salt and a drop of olive oil. When the water boils, gently put the ravioli in for about 1 to 2 minutes (they should rise to the top), then fish them out of the water with a strainer ladle.

Serve the raviolis with a drizzle of olive oil, some raw baby spinach leaves, two cherry tomatoes cut in quarters and a pinch of salt.