So, it is possible to have ravioli with a vegan ricotta to go with the spinach or chard. That was all I was getting at.
Definitely %100
The only potential issue is the almond ricotta is slightly thinner than regular. I dont remember what I did to compensate for that but it worked out well. With the chard, I blanched and squeezed out as much moistures I could as not to make it any runnier.
If you have a real good blender could probably either increase the almond content or decrease the water . But If not enough liquid added the bottom blends while the top sits there.
Below is where I got the initial recipe if anyone is interested.
I can tell you what I did to tweak it and why.
I followed it exactly, as I normally do with recipes. The consistency was good, but way too tangy and too much of a yogurt flavor.
I eliminated the vinegar and lemon juice completely, as I didnt think they were necessary.
I cut the yogurt down to 1 Tbs. ( doesn't have to be exact, I just eyeball it).
**I found the 'Forager Cashew Milk Plain Yogurt' to work the best. ***
These changes worked for me. With the slightly less liquid, I sometimes have to add a little bit more water to get it to blend properly. But this is the tricky part, cause too little and only the bottom blends and too much and you got yourself fake ricotta soup.
Again, its not perfect but has its uses , and especially if vegan ( my wife). Ive tried some commercial vegan ricotta which were expensive and got thrown out ( never even made it into the dish. Glad I tasted it first.
So far Ive used it in ravioli, a layer of lasagna, white pizza and even stuffed shells ( this is what I did the first time when it was too acidy and yogurty. Everyone said they loved it. I didnt . granted I am my worst critic, but I think they were being polite. But I went back to the drawing board and now Im pleased.
I also had some leftover and mixed it in with my Spanikopita mix.
But once again, key is your blender and its ability to break down soaked almonds so they resemble ricotta. If it cant, then it will be very grainy.
https://healthymidwesterngirl.com/almond-ricotta/