Homemade Ravioli in Tomato Soup

It is so nice and healthy to enjoy homemade traditional ravioli at home! – Provided by our advisor Ms Crystal Chow


Ravioli Filling

10g oil
30g onion
80g mushroom, chopped
100g vegan meat, cut in small pieces
100g frozen spinach, defrost and drain


200g plain flour
2 eggs
1 tbsp olive oil


Ravioli Filling

  1. Place oil and onion into mixing bowl and chop 3 sec/speed 5. Sautés 3 min/120C/speed 1.
  2. Add mushroom, vegan meat and spinach into mixing bowl cook for 5 minutes/120C/speed 1.
  3. Pour out into bowl and set aside.


  1. Place plain flour, eggs and extra virgin olive oil into mixing bowl and knead for 2 minutes. Dough will appear crumbly. Pat dough into a ball, wrap in cling film and allow to rest for 15 minutes.
  2. Roll out dough on a floured surface into thin (2-3 mm) shapes, with a pasta machine. Dust pasta lightly with flour to prevent it from sticking.


  1. Place one piece of pasta on the ravioli mould and put the filling into each hole and cover with another piece of pasta. Use the rolling pin to help shape out the raviolis.
  2. Place the blade cover into mixing bowl and add 1L of water and 1 tsp salt, use the kettle mode.
  3. When the temperature reaches 100C, go back to the main screen and set 5 min/100C/reverse/speed 1. At the same time, drop the raviolis into the mixing bowl through the hole of the mixing bowl lid and cook. Serve hot with home made tomato soup.

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