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Charcoal Ravioli

  • Author: ecocirer
  • Diet: Vegan


Filled with ricotta, walnuts and sage  


Last September, we enjoyed a wonderful family and foodie retreat on the island of Sicily. We learned and enjoyed a lot about this gastronomic culture, and we were inspired by cooking with authentic Italians, tasting endless tremendous delicacies.  


From one of those moments, a recipe for vegetarian ravioli is developed, but without eggs. Made with spelled flour, seasonal nuts and fresh sage. The spices are really important in this recipe. Well, the strong flavor of coconut charcoal neutralizes the filling. It is necessary to add without fear.



For the mass:

600g spelled flour

1 tbsp coconut charcoal

200 ml mineral water – perhaps you will use a little more or a little less, depending on your body temperature. Add slowly while integrating.  

For the filling:

300g ricotta cheese

20g crushed walnuts bunch of sage, finely chopped

Italian species

Olive oil

Salt and pepper

Black sesame

Basil leaf.


For the filling, we mix the ricotta with a fork, with chopped walnuts, finely chopped fresh sage and many Italian spices. Put aside.


Make the dough by mixing spelled flour, coconut charcoal, a pinch of salt and mineral water. By hand or with the help of KitchenAid, we create a moldable, firm and non-sticky dough. We stretch the dough several times on a flat surface, to break the fibers and divide the dough into two equal parts.  

With the rolling pin, we stretch the two parts of the dough separately. There should be a fine result without breaks. In one of the parts, we mark with the mold and in its center, we add a teaspoon of filling. 

Once we have all the centers filled, we cover with the other half of the dough.  With our fingers, we give a little shape and remove the air that has remained inside, and now yes, we make each ravioli, one by one. Closing its sides with the help of a fork. 

This could also be done with a rolling pin, which helps us speed up the process, without having to close the sides.  Sprinkle enough flour, just as we are placing the ravioli on baking paper and close with the package, which will help us keep it fresh in the fridge.  


Before serving. Fill a casserole with water and salt, once it starts to boil, submerge the ravioli and leave them for 3 minutes. Without straining them rough, so they don’t break, we are taking them out and straining them one by one. 

Serve natural, with extra virgin olive oil, salt and pepper, a little sesame and basil. 

Happy Holidays!


  • Category: Dinner
  • Cuisine: Italian