AuthorJennifer StoneCategoryOther RecipesDifficultyIntermediateThey can also be called as pasta with the sauce inside – which you can also have with the Bechamel sauce over it. What an amazing creation – isn’t it? Some believe that pasta is made of eggs and that is the reason for their fluffy and smooth texture. But that’s completely a myth as the pasta companies themselves claim that they do not include any kinds of non-vegetarian items in their products. Now, let’s have a look at the delicious recipe.
Take a large bowl – add semolina and all-purpose flour in it and mix it well
Drain of the can of chickpeas to save the water and to get aquafaba. Now mix the water and aquafaba in the large bowl from the 1st step
Add water little by little and knead the mixture like a dough – this dough will be smooth; it shouldn’t be sticky or wet – if so, then add some flour to it
Cover the dough with plastic wrap and let the dough rest in the fridge for next half an hour
After 30 minutes, remove the dough from the fridge and the plastic wrap. Now sprinkle some amount of flour on the counter top and using a rolling pin, roll the dough till you get the smooth and thin version of it.
Now, take a small cup and cut the dough into circles using the cup. Again, ball the unused dough, make it flat and draw the circles back in it
Then place smaller amounts of ricotta cheese into the small sized doughs – portions of cheese depend upon the size of dough you are using. Make sure it covers 1/4th middle portion of the dough
Now, spread small amounts of water on the outsides of the circles using your fingers to seal the circles completely. You can choose the sealing shape you want your ravioli to be served
Then, cook some salted boiling water and let it come to a boil for around 4-5 minutes. Post this, put the raviolis into it and let it be fried until it comes floating over the water.
Serving Size 12
Servings 1
- Amount Per Serving
- Calories 302Calories from Fat 133
- % Daily Value *
- Total Fat 12g19%
- Cholesterol 10mg4%
- Vitamin A 23%
- Vitamin C 12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Take a large bowl – add semolina and all-purpose flour in it and mix it well
Drain of the can of chickpeas to save the water and to get aquafaba. Now mix the water and aquafaba in the large bowl from the 1st step
Add water little by little and knead the mixture like a dough – this dough will be smooth; it shouldn’t be sticky or wet – if so, then add some flour to it
Cover the dough with plastic wrap and let the dough rest in the fridge for next half an hour
After 30 minutes, remove the dough from the fridge and the plastic wrap. Now sprinkle some amount of flour on the counter top and using a rolling pin, roll the dough till you get the smooth and thin version of it.
Now, take a small cup and cut the dough into circles using the cup. Again, ball the unused dough, make it flat and draw the circles back in it
Then place smaller amounts of ricotta cheese into the small sized doughs – portions of cheese depend upon the size of dough you are using. Make sure it covers 1/4th middle portion of the dough
Now, spread small amounts of water on the outsides of the circles using your fingers to seal the circles completely. You can choose the sealing shape you want your ravioli to be served
Then, cook some salted boiling water and let it come to a boil for around 4-5 minutes. Post this, put the raviolis into it and let it be fried until it comes floating over the water.
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