Potato Samosa Ravioli with Coriander Salsa

Servings: Makes: 16

Nutritional Information:

Per ravioli (87g)

Calories 124, Fat 2.9g, Saturates 0.3g, Carbohydrate 22g, Sugars 2g, Fibre 2g, Protein 2.8g, Salt 0.18g




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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