Basil Ravioli

Basil Ravioli Recipe

By Bb Kitchen


Ravioli dough

250g GF all-purpose flour

1 pinch of salt

150g water

Basil leaves


1 medium tomato, blended

Some @sheeseuk mozzarella

Basil leaves


1Put the flour, the water and the pinch of salt in a bowl and mix until it comes together and the dough is smooth and stretchy. Wrap in cling film and refrigerate for 1 hour.

2Take the dough and roll it out as thin as you possibly can. on half of it place basil leaves, fold the other half on top of it, pressing with your hands to kill all the air bubbles, and gently roll it again to embed the basil into the dough.

3Cut a small piece of dough, lightly dust the work surface and the dough with flour and roll it as thin as you can without breaking it. Cut it in two. Now place your desired filling in a walnut-size ball on the dough (I've got blended tomato, mozzarella cheese and basil), brush some water around it and place the second sheet on top of it, pressing gently around the filling. cut with a glass or a pasta cutter if you have it and seal it using a fork.

4Now you can freeze them or cook them in boiling water for 2-3 min.

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