Units
Scale
Ingredients
Crispy Indian Baked Ravioli
- 3/4 – 1 cup panko breadcrumbs
- 250 g chickpea + lentil ravioli (or any vegan raviloi of your choice )
- 12 dried curry leaves
- 1/2 tsp ground turmeric
- 1 tsp chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp grated garlic
- 1 tsp grated ginger
- salt
- black pepper
- a pinch or two of ground cinnamon
- 3 tbsp besan or chickpea flour
- 4–5 tbsp water
Peri Peri Dip
- 1/2 – 3/4 cup vegan mayo
- 1–2 garlic cloves. grated.
- 1/2 – 1 tbsp chilli powder
- 1 tsp oregano
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- salt
Instructions
Oven-toasted Indian Ravioli
- Preheat your oven to 200C/180C fan.
- Whisk together besan/chickpea flour with water. Set aside.
- In another bowl, combine panko breadcrumbs, crushed dried curry leaves, chilli powder, ginger, garlic, ground coriander, ground cumin. salt, black pepper and ground cinnamon.
- Dip your vegan ravioli into your chickpea mixture then into the dry coating mixture. You may want to gently pat to help the coating to stick. Transfer onto an oiled baking tray.
- Drizzle each ravioli with olive oil. Bake for 25-30 minutes or until crispy and golden!
Peri Peri Dip
- Combine vegan mayo, garlic, ground ginger, ground cinnamon, salt, chilli powder, dried oregano. That's it!
Optional
- Squeeze a little lemon juice over your crispy baked ravioli