2 cups whole wheat flour or spelt flour

1 tablespoon Earths Basket Spirulina Powder

1/2 teaspoon salt

2 tablespoons olive oil

3/4 cup warm water

2 cups packed spinach leaves, blanched and drained

1 cup firm tofu, crumbled

2 cloves garlic, minced

2 tablespoons nutritional yeast

Salt and pepper, to taste

2 tablespoons olive oil

2 cloves garlic, minced

1 cup cherry tomatoes, halved

Fresh basil leaves, chopped

Salt and pepper, to taste

STEP 1

In a large mixing bowl, combine the whole wheat flour or spelt flour, Earths Basket Spirulina powder, and salt. Mix well.

STEP 2

Add the olive oil to the flour mixture and gradually pour in the warm water. Mix until a dough forms.

STEP 3

Divide the dough into two equal parts and cover them with a clean kitchen towel. Let them rest for about 30 minutes.

STEP 4

Stop the food processor and scrape down the sides with a spatula, if needed.

STEP 5

In the meantime, prepare the filling. In a food processor, combine the blanched spinach, crumbled tofu, minced garlic, nutritional yeast, salt, and pepper. Process until well combined and smooth.

STEP 6

On a floured surface, roll out one portion of the dough into a thin sheet. Cut out circles using a round cookie cutter or a glass.

STEP 7

Spoon a small amount of the spinach-tofu filling onto the center of each dough circle.

STEP 8

Moisten the edges of the dough with a little water, then fold each circle in half, pressing the edges firmly to seal the ravioli.

STEP 9

Repeat the process with the remaining dough and filling until all the ravioli are prepared.

STEP 10

Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 4-5 minutes or until they float to the surface.

STEP 11

While the ravioli are cooking, prepare the sauce. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.

STEP 12

Add the cherry tomatoes and cook until they soften and release their juices.

STEP 13

Season the sauce with salt, pepper, and fresh basil leaves. Cook for another minute, then remove from heat.

STEP 14

Drain the cooked ravioli and transfer them to the skillet with the sauce. Gently toss the ravioli in the sauce until well coated.

STEP 15

Serve the Vegan Spirulina Ravioli warm, garnished with additional fresh basil leaves if desired.

These homemade Vegan Spirulina Ravioli are not only vibrant in color but also packed with nutrients from the spinach and Earths Basket Spirulina powder. Enjoy this healthy and delicious pasta dish as a satisfying meal!