Let's transform Christmas into a wonderful cruelty free party by adapting traditional holiday recipes to vegetable food. The classic raviolini in broth will turn into a vegetable first course, without losing the flavor! Let's prepare them together!
Video of the Recipe
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Identity Card of the Recipe
- 227 KCal Calories per serving
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Ingrediants
For the pasta (80-100 raviolini)
- 1 g of xanthan gum
- 80 ml of water
- 100 g of re-milled durum wheat semolina
- 100 g of wholemeal flour
For the vegetable broth
- 1 sprig of parsley
- Q.b. of salt
- 1 piece of Kombu seaweed
- 200 g of coppery tomatoes
- 200 g of carrots
- 2 liters of water
- 50 g of celery
For the stuffing
- 150 g of vegetable cotechino or seitan
- 70 g of vegetable ricotta or tofu
- If needed: 2 tablespoons of soy milk
- Q.b. of salt
- Q.b. of pepper
- 20 g of yeast flakes
- 1 teaspoon of nutmeg powder
Materials Needed
- Bowl
- Scale weighs food
- Pasta cutter wheel
- Mixer
- Saucepan for the broth
- Transparent film
- Sheeter or rolling pin machine
- Ladle
Preparation
- First, devote yourself to the preparation of fresh egg-free pasta. In a bowl, mix the wholemeal flour with the re-milled durum wheat semolina. Add a gram of xanthan gum or guar gum, then mix by adding the water gradually until you get a compact and very firm, not sticky dough. Wrap the dough in a sheet of cling film and let it rest for half an hour, to facilitate subsequent drafting.
What is rubber used for?
Xanthan gum is a stabilizer, used to make pasta stronger and "nervous" during cooking, preventing it from spoiling in the broth. In this case, the gum, easily available in pharmacies or online, is used as an alternative to eggs.
The pasta can also be prepared without gum but, in this case, it will be very fragile and soft after cooking.- Prepare the filling. Cut the vegan cotechino (or seitan) into pieces and put it together in a blender container to obtain a moist and pasty mince. Mix the minced mixture with soy ricotta (or tofu), and season with salt, pepper and nutmeg. Season with a spoonful of flakes of brewer's yeast. If the mixture is too dry, add one or two tablespoons of unsweetened vegetable milk.
The right alternative
In this recipe we suggest using vegan cotechino, which is prepared with pure gluten, pea flour, herbs and cannellini beans. For all the details, we recommend watching the specific video recipe. As an alternative, seitan, wheat muscle or mopur can be used.- Dedicate yourself to the preparation of the vegetable broth. Collect the vegetables (eg celery, carrot, tomato, shallot or onion) in a saucepan and fill with water. To taste, flavor with a piece of kombu seaweed. Everything should be brought to a boil for 30-40 minutes. Finish with chopped herbs to taste (eg parsley, basil, chives).
- Prepare the ravioli. Roll out the dough with a rolling pin or, to speed up the time and facilitate the procedure, use a sheeter. For an optimal result, it is advisable to roll out the fresh pasta in very thin sheets.
- Brush a sheet of dough with a little water, then arrange the vegetable filling in tufts: arrange the balls of filling in an orderly manner, one next to the other, taking care to leave very little space between the tufts. Cover the filling with another sheet of dough, pressing with your hands to make the two sheets stick together and to eliminate the air inside. With a pizza cutter, cut the raviolini from the side of 2 or 3 cm.
- As you get the raviolini, place them on a floured tray or lined with a clean cloth.
- The raviolini are ready to be cooked: dip them in the vegetable broth and cook them for up to two minutes. Serve immediately finishing with pepper and parsley.
- Vegetable ravioli can be kept raw, in the fridge, for a couple of days, covered with cling film to avoid drying them out. For longer storage, freeze them separately and, once hardened, collect them in a plastic bag: store in the freezer for a couple of months. For cooking, it is advisable to dip them into the broth when frozen and to calculate the cooking times starting from the resumption of boiling.
Alice's comment - PersonalCooker
The idea of proposing raviolini in the vegan version is truly brilliant: I guarantee you that the flavor is very close to the classics prepared with meat! Everyone will like this reinterpretation: try to propose the dish even on holidays!Nutritional values and Health Comment on the recipe
Vegan Raviolini in Broth are foods that belong to the group of first courses.
They have an average energy intake. Calories are mainly provided by carbohydrates, followed by proteins and finally by lipids.
Carbohydrates are mainly complex, polyunsaturated fatty acids and peptides have a medium-high biological value.
Fibers are very abundant and cholesterol is absent.
Vegan Raviolini in Broth are suitable for most diets. They can also be used in clinical nutrition for overweight subjects and / or those suffering from certain metabolic pathologies. In case of severe obesity, hyperglycemia or type 2 diabetes mellitus and hypertriglyceridemia, it is advisable to slightly reduce the average portion.
The absence of dairy products makes this recipe suitable for feeding lactose intolerant people; the presence of gluten instead excludes it from the celiac's diet.
It is a food suitable for the lacto-ovo vegetarian and vegan philosophy.
The average portion is around 100-150g (225-340kcal).
