Make your own ravioli and delight your friends and family with homemade pasta! They are easier than you think, they are 100% vegan, and as homemade always taste better, these are much more delicious than any other pasta!
Send some love to connoisseurusveg.com where we found this recipe!
Make the Vegan Ravioli Dough: Mix flours and salt together in a medium mixing bowl. Add water and olive oil. Mix thoroughly until a dough is formed, adding a bit of water if it seems to dry, more flour if too moist.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly rub the surface of dough with olive oil, place into a clean bowl, cover and let it rest for at least 30 minutes.
Make the Filling: While the dough rests, place cashews, onion, garlic, milk, and lemon juice into food processor bowl and blend until relatively smooth (it doesn’t have to be perfect). Add tofu and basil and pulse, just until blended but still chunky like ricotta cheese. Season with salt and pepper.
Make the Pomodoro Sauce: Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add garlic and sauté just until fragrant, about 1 minute. Add tomatoes and sugar. Bring to a simmer and lower heat. Allow to cook, stirring occasionally, about 20 minutes, until the juices are reduced by half or more.
Remove from heat. Stir in basil and season with salt and pepper to taste.
Make the Vegan Ravioli: Divide dough into three equal portions. Place one portion onto floured work surface and roll to a rectangle that’s about ⅛ inch/0,3cm thick and at least 4 inches/10cm wide. Draw a lengthwise score along the rectangle and place teaspoonfuls of filling about an inch/2,5cm apart, each about an inch/2,5cm below the score.
Wet your fingers and lightly moisten the top surface of the dough surrounding the filling dollops. Fold the dough about the score to cover the dollops of filling, pressing to seal around them and form pockets in the dough. Use a knife or scissors to cut the dough into squares around the pockets (or circles, or whatever shape you like). Trim any excess dough and save for rolling with another batch of dough. Optionally, use the tines of a fork to create ridges along the outer edges of each ravioli.
Place each ravioli on a nonstick surface (a sheet of parchment works great), after cutting. Optionally, dust the tops with a bit of cornmeal.
Repeat until all dough and filling is used. You should have about 24-28 ravioli.
Bring a large pot of water to a boil and carefully add ravioli. Cook just until they float, about 2-3 minutes. Immediately remove from the pot and drain into a colander. Return to pot and toss with a few dashes of olive oil.
Pour sauce over ravioli immediately prior to serving. Divide onto plates and serve.
Notes
I wouldn’t recommend using regular whole wheat flour, as your pasta will probably end up gritty. If you go with whole wheat pastry flour, I also strongly recommend using Bob’s Red Mill whole wheat pastry flour – it has the best texture of any brand I’ve used. If you can’t get a hold of some, stick with all-purpose flour for the time being. You could probably use other types of flour too. Semolina is great for pasta, and I’m sure there are some gluten-free varieties that will work, but for now, this is all I’ve tried. I’ll update the post as I make future versions with other types of flour.
By VeggieSouls
