vegetarian spaghetti bolognese, with soya mince
Welcome back to No Meat Monday (Week 5). This week, we’re diving into a dish that’s a classic for both meat eaters a vegetarians alike: Caramelised Red Onion and Goats Cheese Ravioli with Spiralised Courgette
Today’s plate involves the joy of making things from scratch. No shortcuts. No meat. Just layers of flavour spun from flour, eggs, and a spiraliser.
The onions are slowly caramalised in olive and balsamin vinegar until they surrender their sharpness and turn jammy, sweet, and golden. Folded into fresh pasta parcels with creamy goat’s cheese—tangy, earthy, and just a little wild.
It’s perfect for:
Creative control – You can fill them with anything you like: classic ricotta and spinach, roasted mushrooms, butternut squash.
It’s surprisingly satisfying – Making and shaping each raviolo by hand feels meditative and rewarding. You’ll end up with something beautiful that feels genuinely made with care.
Fresh taste and texture – Fresh pasta dough is tender and silky in a way store-bought pasta rarely matches. It cooks in minutes and absorbs sauce perfectly.
Ravioli is fun to make with others—rolling dough, cutting shapes, laughing at the floury mess. It turns dinner into an experience rather than just a meal.
On the side: courgette, spiralised into green curls, kissed with lemon zest, olive oil, a whisper of garlic and sweet cherry tomatoes.
What I Ate Today
Breakfast
Porridge and a banana. Notes: Done in the microwave with semi-skim milk. I love it
Lunch
Toast with yeast extract
Dinner (Featured Meal)
Caramelised Red Onion and Goats Cheese Ravioli with Spiralised Courgette. Notes: The variations for different twist to this dish are endless.
Caramelised Red Onion and Goats Cheese Ravioli with Spiralised Courgette
Course: MainDifficulty: Medium2
servingsIngredients
- THE PASTA
200g strong white flour
2 egg
3 table spoons aceto balsamico
2 red onions, chopped
50g fresh goat cheese
- THE TOMATOE SAUCE
1 tbsp olive oil
2 garlic cloves, finely sliced
1 small shallot or onion, finely chopped
400g ripe tomatoes (or 1 tin of chopped tomatoes)
1 tbsp tomato paste (optional, for depth)
1 tsp sugar (balances acidity)
Salt & black pepper to taste
A few basil leaves or a sprig of thyme
- SPIRALISED COURGETTE
Directions
- Pasta dough:
Mix all ingredients and knead to a firm dough. Wrap in cling film and chill at least 2-3 hours (or over night). - Roll pasta dough. I use and attachmet that fits onto a kitchen aid mixer, alternativly you can use a rolling pin, turning and rotating until its thin enough. Cut out rounds from the dough. Put one spoon of filling on half of the rounds. Spread some water on the rims and cover with the other halves of the rounds. Press well down. I also use a ravioli mould tray.
- Tomato time: Add tomato paste, chopped tomatoes, soya mince, and stock. Stir well.
- Simmer low & slow: Cover and let it bubble gently for 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
- Cook your pasta: Meanwhile, boil the spaghetti until al dente. Drain and toss with a splash of olive oil.
- Serve & celebrate: Spoon the bolognese over the pasta, top with fresh herbs, and serve with a wink and a smile.
Serves 2