Miguel Gouveia’s Vegan Ravioli with Tomato Arrabbiata

Ideal for a lighter (but luscious) bite this summer, resident chef Miguel Gouveia of the award-winning Glass House Retreat in Essex shares his recipe for a 100% plant-based ravioli with a creamy tomato arrabbiata sauce

Serves 2

For the ravioli:

  • 2 medium zucchinis
  • olive oil, to taste
  • 2 cloves garlic, minced
  • 80g fresh spinach chopped
  • 10g pine nuts 
  • 2 tablespoons fresh basil, finely sliced
  • salt, to taste
  • pepper, to taste

1 Preheat oven to 425°F (220°C).
2 Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
3 Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
4 Heat a pan over medium-high heat.
5 Add olive oil then garlic and sauté for 30 seconds to 1 minute.
6 Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
7 Remove from heat and allow to cool for 10 minutes.
8 In a large bowl, add the spinach and garlic. Add the pine nuts ,basil, salt, and pepper. Mix until well combined.
9 Using a spoon approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
10 Fold each side to seal the spinach mixture then flip over the ravioli so the seam side is on the bottom.
11 Evenly place the zucchini raviolis in a baking tray .
12 Bake for 15-20 minutes.
13 Remove from the oven and serve with arrabbiata sauce fresh basil, grated vegan (violife ) cheese And Enjoy!

For the tomato arrabbiata:

  • 1 teaspoon olive oil 
  • 1 cup chopped onion 
  • 4 cloves garlic, minced 
  • 1 tablespoon agave nectar 
  • 1 tablespoon chopped fresh basil 
  • 1 teaspoon paprika  
  • 2 tablespoons tomato paste 
  • 1 tablespoon lemon juice 
  • ½ teaspoon Italian seasoning 
  • ¼ teaspoon ground black pepper 
  • 2 (14.5 ounce) cans peeled and diced tomatoes 

1 Heat oil in a large skillet or saucepan over medium heat. Sauté onion and garlic in oil for 5 minutes. Add basil, tomato paste, lemon juice, Italian seasoning, black pepper, and tomatoes; bring to a boil.
2 Add agave nectar.
3 Reduce heat to medium, and simmer uncovered about 15 minutes.
4 Remove it from the heat add to a blender and blend till smooth. 

Recipe courtesy of Miguel Gouveia, Head Chef at Glasshouse Retreat

Try it in person
One of the UK’s leading spa retreats offering transformative programmes for post-pandemic wellness and emotional fitness, Glass House Retreat is a detox (vegan, caffeine & alcohol free) and wellness spa retreat with bedrooms based in the heart of the Essex countryside. They’ve recently introduced a Teaching Kitchen offering guests 100% vegan cooking classes with resident Chef Miguel Gouveia, group classes start at £75.00pp.

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