Vegan ravioli with almond ricotta
Ravioli with Almond Ricotta, chard and cherry tomatoes
For the cherry tomato sauce: brown the shallot in a pan with olive oil, add cherry tomatoes sliced in half with salt and cook for 5 minutes. Blend everything and filter it with a strainer to eliminate the solid part.
Ravioli: put the durum-wheat flour on your workbench leaving a whole in the middle of the flour. Add water, oil and salt and knead the dough until smooth. Cover the dough with a dishtowel and let it rest in the fridge for 40 minutes circa.
Wash the chard and cook it in a pan with 2 tbsp of olive oil. Wash the chard and cook it in a pan with 2 tbsp of olive oil. Season it with salt and finely chop it. Put the chard and the almond ricotta with nutmeg in a bowl and mix everything together.
Roll the dough with the rolling pin until obtaining a thin layer of dough. Put a full tbsp of filling over the sheet of dough and cover it with another layer. Make sure that the two layers stick together and cut it with a dough cutter. Boil the ravioli in salty water until they rise to the top, and then stir-fry them for 30 seconds in the cherry tomato sauce.