Basil Ravioli Recipe
By Bb Kitchen
250g GF all-purpose flour
1 pinch of salt
1 medium tomato, blended
Some @sheeseuk mozzarella
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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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.