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Spanakopita Filled Ravioli w/ Creamy Mushroom Sauce

Use the recipe below or check out the Nutritional App to find other electric dish options.


Description:

Creamy and full of flavor, this ravioli is absolutely DELICIOUS! Healthy, filling, and rich. You'll be making this again and again.


created by: Electric Life & Amy's Alkaline Kitchen



Yields: 2-4 servings | Prep Time: 20 mins | Cook Time: 20 mins |Total Time: 40 mins


Ingredients:

Ravioli Dough

▢ 2 cups Spelt Flour

▢ 1 tbsp grapeseed oil

▢ 1 tbsp pure sea salt

▢ 3/4 cup naturally sparkling mineral water

Spanakopita Filling

▢ 2 onions. diced

▢ 8 oz frozen kale

▢ 5 tbsp grapeseed oil

▢ 1/2 tsp pure sea salt

▢ Brazil nut cheese (see below for recipe)

Mushroom Sauce:

▢ 1 shallot (minced/grated)

▢ 3 tbsp grapeseed oil

▢ 13 oz sliced button or white mushrooms

▢ 1 tsp pure sea salt

▢ 2 tbsp spelt or chickpea flour

▢ 3 cups walnut or hemp milk

▢ 1 tsp onion powder

Additional Toppings:

▢ Sundried tomatoes*

▢ fresh kale*


*optional

**see app for approved foods


Preparation:

Ravioli Filling:

  1. FOR BRAZIL NUT CHEEZ': Add 2 cups brazil nuts, 2 cups walnut milk or hemp milk, and 1 tsp sea salt to a blender. Blend until all ingredients are smooth.

  2. Next, prepare your filling. In a large skillet, sauté your onions and kale in 5 tbsp of grapeseed oil over medium heat. Once caramelized, remove from heat and allow to cool. Add your premade brazil nut cheez' to your call and onion mixture, mixing until well combined. Set aside.

Ravioli Dough:

  1. Next, prepare your ravioli dough. Combine dry ingredients, then slowly add in your wet ingredient. Mix and knead well, until dough is formed.

  2. Roll out your dough on a floured work surface to form two large then sheets of pastry. this will form the top and bottom layers of your ravioli pockets.

  3. Place a spoonful of filling on your first pastry sheet, repeating across the entire length of your sheet, approx. two inches apart.

  4. Cover the filling with the second pastry sheet (top layer) ensuring to press out the air from around each portion of filling.

  5. Using a ravioli stamp/cutter, carve out your ravioli shapes around center filling (see notes).

  6. Add ravioli pockets into a large sauce pan of boiling water. Gently boil for 6-9 minutes. Strain excess water with a strainer and rest.

For Mushroom Sauce:

  1. While ravioli is cooking, let's prepare the sauce! Preheat 3 tbsp of the grapeseed oil in a pan and sauté your grated shallots for 20 seconds over medium heat. Add in your mushrooms and d1/2 tsp of sea salt. Continue cooking until lightly caramelized.

  2. Add in spelt or chickpea flour, stirring until evenly distributed ion your pan and mushrooms are coated. Cook for 2 minutes. Stir in your walnut or hemp milk, ensuring that there are not lumps remaining from the flour.

  3. Stir in onion powder and remaining 1/2 tsp of sea seat. Continuously stir until sauce completely thickens and creamy. Pour sauce over your ravioli and serve with additional toppings!

Additional Topping:

  1. I also like to sauté some 1-2 cups of kale and 1/4 cup chopped sundried tomatoes. Sprinkled with a little sea salt and this dish is ready to go!


 

Notes:

  • If your do not have a ravioli stamp/cutter, you can us a knife to create the your square and finish off with a fork to seal your edges. (you can also use the rim of a round glass to carve out circles instead, again using the for to seal/stamp your edges).


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