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Creamy Vegan Spinach & Ricotta Ravioli
With minimal cooking time, our recipe is perfect for busy weeknight dinners or special occasions when you want to impress without the stress
200g Pasta Vera Vegan Spinach and Ricotta Ravioli
1/2 Onion – finely diced
1 clove Garlic – crushed
1 pack Soy Cream (we used Alpro)
1/2 tsp Nutmeg
1 tbsp Olive oil
Salt and pepper
Vegan Cheese ( optional )
1 cup Spinach (cooked fresh or frozen – thawed)
Heat a small amount of oil in a pan over medium heat. Sauté the onions until they become soft and translucent.
Add minced garlic to the pan and continue cooking for a minute or until fragrant.
If you’re using frozen spinach, defrost and make sure to squeeze out any excess moisture, then add it to the pan. Heat through.
Pour in soy cream and let the mixture simmer for a few minutes, allowing the flavours to meld.
While the sauce simmers, cook the pasta following the package instructions. Once cooked, drain the pasta and add it to the creamy sauce.
Season the dish with a pinch of nutmeg, salt, and pepper. Taste and adjust the seasonings if necessary.
To serve, garnish with fresh basil leaves and, if desired, vegan cheese for added flavour.
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