If you have dinosaur loving kids or are a dinosaur loving adult, this recipe might just be the right one for you. I made vegetarian t-rex spinach ravioli with a sunblushed tomato, garlic, basil, pine nut and mozzarella filling and wanted to share the recipe with you. The dinosaurs were quite thin so the sealing was a bit challenging, but I didn’t split any of them when cooking. You can of course make any shape of ravioli that you fancy with this recipe. The recipe actually yields quite a lot of pasta dough so you might want to make other shapes also that are quicker to make.
And note that my pasta dough is eggless, hence vegan, but I used Mozzarella in the filling. If you want to keep it vegan, you can find some alternatives to that. Have fun pasta making!
100 g fresh spinach
1 ½ cups 00 pasta flour
1 cup semolina
1 tsp salt
½ cup water (add more if needed)
1 tsp oil
2 garlic cloves
70 g sunblushed tomatoes
2 tbsp pine nuts
50 g grated mozzarella
A few fresh basil leaves
Pinch of salt and ground black pepper
2 tbsp olive oil
Wilt the spinach in the ½ cup water for the dough and purée it smooth. Mix it and the other ingredients for the pasta dough and knead to a firm ball. Wrap the dough in a cling film or beeswax wrap and let rest in the fridge for at least one hour.
Fry the garlic in olive oil and toast the pine nuts in a pan. Purée them with the other filling ingredients into a smooth paste.
Roll the dough out and work it through a pasta machine into thin sheets. Cut out dinosaur shapes with a cookie cutter and fill them with the filling. Seal carefully by brushing the edges with water and pressing them together.
Boil the ravioli in hot water for a few minutes and serve. I added just a little bit of brown butter on the ravioli for serving.