Vegan ravioli

For the dough:

200 g semolina

200 g flour

200 ml water

half teaspoon salt

For the filling:

100 g almonds

1 clove garlic

2 tablespoons concentrated tomato paste

1-3 cups oat milk

fresh parsley

1 teaspoon salt

300 g seitan

For the tomato sauce :

1 small can tomato

1 l tomato purée

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon salt

pepper or chili to taste

Mix flour, semolina, water and salt in a bowl. Turn dough out

onto a lightly floured surface and knead until smooth, 5 to 10

minutes, adding more flour or water as needed. Cover the dough

and set aside to rest.

Blanch almonds (boil them in water for a few minutes to loosen

the skins), then peel them.

Put peeled almonds, garlic and tomato paste in food processor

and season to taste. Slowly add milk and continue mixing.

Mix for 1 to 2 minutes or until the mixture is smooth.

Add chopped seitan and mix for 30 to 60 seconds.

Divide dough into two parts. Roll out each part of the dough to

3 mm thickness. Cut into 5 cm squares.

Place about 1 teaspoon of the mixture in the center on half of

the squares, and top with remaining squares. Seal the edges of the

squares with a moistened fork to form the ravioli.

Bring a large pot of lightly salted water to a boil, and cook the

ravioli in batches of 15 pieces for about 2 to 5 minutes or until

they start to float.

Cook the ingredients for tomato sauce. Serve ravioli topped

with tomato sauce.

http://www.spremi-klopu.com/vegan-recipes

Photo by: Maja Sokolean