Vegan Potato Samosa Ravioli with Coriander Salsa
A fusion of fragrant Indian flavours and satisfying Italian pasta comes together to make this irresistible vegan potato samosa ravioli
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This unusual twist on ravioli combines an Italian classic with the traditional Indian samosa flavours – a real feast for the senses!
The slightly spicy turmeric-infused vegan pasta pairs perfectly with the fresh coriander salsa.
Vegan potato samosa ravioli is wonderful served alone as a starter or light lunch, but could also be served as a side dish at an Indian-fusion dinner party.
How to fill and shape ravioli
Once your potato samosa filling is cooling and your pasta dough is made, next comes the tricky part – shaping the raviolis!
Start by splitting your dough in half and rolling out two equal-sized sheets of dough. It’s handy if you have a pasta machine for this.
If not, use a rolling pin and roll your dough evenly from the centre, turning occasionally, until the dough is even and approximately 1-2mm thick.
Next, lay one of your dough sheets out on a floured surface and place 16 small balls of your filling at regular intervals over your dough, leaving plenty of space in between to close and seal your raviolis.
Then, carefully lay your second sheet of pasta dough over the first, pressing and squeezing around the filling balls to ensure the filling is sealed in with no air bubbles.
Once your balls are well sealed inside the pasta dough, it’s time to cut out your ravioli shapes.
We’ve used a plain round cutter but you can use any shape you like as long as it leaves a border or at least 1cm around your filling.
Fluted cutters can make your ravioli look fancier, while hearts, stars, or spooky shapes will dress your ravioli up for a special occasion.
Home made ravioli cooking tips
Fresh ravioli can be a little delicate, so cook it with care.
Reduce the heat on your pan to a simmer once you add your ravioli, as a rolling boil can break your pasta apart in the pan.
Take care not to overcook the pasta. Fresh ravioli will only take a few minutes at a simmer.
Once cooked, remove your ravioli from the water with a slotted spoon rather than tipping into a colander, to reduce the risk of breakage.
Total Time: 1 hour
Calories: 124
Servings: 16
Rating:
Nutritional information per serving:
Serving size
87g
calories
124
fat
2.9g
saturates
0.3g
carbs
22g
sugars
2g
fibre
2g
protein
2.8g
salt
0.18g
Total Time: 1 hour
Calories: 124
Servings: 16
Ingredients
Method
Ingredients
(Servings: 16)
- For the filling
- 0.0625 0.0625 Tbsp oil
- 0.0625 0.0625 tsp garam masala
- 0.03125 0.03125 tsp ground ginger
- 0.03125 0.03125 tsp mustard seeds
- 0.03125 0.03125 tsp cumin seeds
- 0.0625 0.0625 onion, finely chopped
- 0.125 0.125 cloves garlic, puréed
- 31.25 31.25 g potatoes, peeled and grated
- For the coriander salsa
- 0.0625 0.0625 bunch coriander, chopped
- 0.0625 0.0625 red onion, finely diced
- 0.03125 0.03125 red chilli, finely diced
- 0.125 0.125 Tbsp rapeseed oil
- 0.0625 0.0625 Tbsp cider vinegar
- 0.0625 0.0625 Tbsp agave syrup
- For the pasta dough
- 18.75 18.75 g plain flour
- 0.125 0.125 Tbsp gram flour
- 0.0625 0.0625 tsp ground turmeric
- 15 15 ml boiling water
Method
- To make the filling, in a large frying pan over a medium heat, add the oil, garam masala, ground ginger, mustard seeds, cumin seeds, onion, garlic and potato and fry for 7-8 minutes until the onions soften and the potato is cooked. Season to taste and then leave to cool.
- To make the salsa, mix together the coriander, red onion, chilli, oil, vinegar and syrup together, and season to taste. Set aside.
- To make the pasta dough, in a large bowl mix the plain flour, gram flour and turmeric together, then add the boiling water and stir to form a dough. Knead the dough until smooth. Split the dough in two and roll out both halves of the pasta to 1-2mm thick, either using a rolling pin or pasta machine.
- Divide the filling into 16 equal portions. Roll the portions into balls and place them onto one sheet of the pasta dough, leaving enough space around each one to seal. Place the second sheet of pasta over the filling and press down around the balls to seal them, making sure you push out all of the air.
- Using a round cutter, cut out the raviolis. Bring a pan of water to the boil and cook the pasta for 3-4 minutes. To serve, toss the ravioli through the salsa.
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