Okay, pasta lovers, gather 'round! Let's talk ravioli – those delightful little pockets of deliciousness that can sometimes feel a bit off-limits when you're embracing the plant-based lifestyle. But fear not, my friends, because today we're diving headfirst into the wonderful world of homemade vegan ravioli! And trust me, it's easier and far more fun than you might think.
I know what you're thinking: "Vegan ravioli? In restaurants?" It’s like searching for a unicorn, right? That's why we're taking matters into our own hands. Imagine the satisfaction of creating your own tender pasta and stuffing it with the most scrumptious, healthy filling! Get ready to experience pasta perfection.
What makes this so exciting? Customization! We're not just talking about basic tomato sauce here. Oh no, we're entering a realm where you're the master of your ravioli destiny! Whether you're a spinach fanatic, a mushroom enthusiast, or a vegan cheese connoisseur, you can tailor this recipe to your exact cravings. And those sauces? Creamy, tangy, spicy – you name it! It's all within your grasp.
Ready to get your hands a little floury? Let’s do this!
The Magic of Eggless Dough
Forget the myth that homemade pasta needs eggs. We're here to tell you it's a big, delicious lie! Our vegan ravioli dough is a simple mix of flour, salt, oil, and warm water. That’s it! This recipe is a game changer. It's incredibly easy to put together and you'll be wondering why you haven't been making homemade pasta all along!
Filling Your Pockets of Joy
Now, the fun part: the filling! My go to is using a delicious home made or store bought vegan ricotta cheese. But the beauty here is that you can use whatever you want! Here’s my simple go to:
- 1 1/2 cups raw cashews
- 1 cup water
- 2 tablespoons lemon juice
- 1.5 teaspoons sea salt
- 1 garlic clove
- 1 teaspoon onion powder
- 2 tablespoons cornstarch or arrowroot
Combine these ingredients in a blender for a smooth ricotta substitute, feel free to add some spinach, mushrooms or anything else to this stage. If you want to use store-bought, that is absolutely fine too, no judgement!
Let's Make Some Ravioli!
Alright, time to assemble! Roll out your dough nice and thin, then grab a cookie cutter or the rim of a glass to create your perfect pasta circles. (Cookie cutters are fun, you can even get scalloped edges!) Place a dollop of your delicious filling on each circle. Brush the edges with a little water, top with another pasta round, and press those edges together to seal the deal. Now you’re ready to bring on the pasta party!
Pop those little guys into some boiling, salted water for about 3 minutes, or until they float. Don't overcook them; we want them al dente, not mushy! While they're cooking, prep your favourite sauce. I love a creamy vegan delight or a tangy red sauce. Once your ravioli are cooked, toss them in the sauce. Then.. dig in!
This is where the Menuistia App really comes into its own! You can get creative with these recipes and adapt them in the app to your own tastes. It's like having your very own personal recipe assistant and menu planner in your pocket!
A Few Tips and Tricks
- Make it a family affair! Get your kids in on the action; they’ll love dolloping filling and cutting out shapes. It’s like an edible arts and crafts project!
- Storage: Cooked ravioli (without sauce) will keep in the fridge for up to 5 days. Reheat them by pan-frying them with a bit of vegan butter or oil before adding your sauce.
- Freezing: You can freeze these too! Place them on a lined baking sheet until frozen, then store them in a container until you are ready to boil them.
- Gluten-Free: While we haven’t tried it yet, a 1:1 gluten-free flour substitute should work well for this recipe.
The Endless Ravioli Possibilities
The true beauty of this recipe lies in its adaptability. Want a butternut squash version with a sage butter sauce? Go for it! Love a simple tomato sauce? Perfect! The filling and sauce combinations are endless. You can even use this dough to make vegan pierogies!
Recipe:
Prep time: 45 minutes Cook time: 5 minutes Total time: 50 minutes
Ingredients:
- Ravioli Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup hot water
- Ravioli Filling
- 2/3 cup vegan ricotta (store-bought or homemade from the recipe above)
- 1 pound spinach
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions:
- Prepare the filling: Sauté the spinach, garlic powder, and onion powder until wilted. Combine with the ricotta (homemade or store-bought) in a food processor and pulse until combined. Season to taste.
- Make the dough: Combine flour and salt. Knead in the oil and hot water until you have an elastic dough. Let it rest for 30 minutes, covered.
- Assemble the ravioli: Roll out the dough to 1mm thick. Cut out circles. Place a tablespoon of filling on the center of each circle. Brush the edges with water. Cover with a second dough round and press firmly to seal. Repeat with remaining dough and filling.
- Cook the ravioli: Boil in salted water for 3 minutes, or until they float. Drain carefully.
- Make the sauce: (Optional) Melt vegan butter over medium heat. Add flour, cook for one minute, then slowly add almond milk, garlic powder, nutmeg, nutritional yeast, salt, and pepper. Simmer for 30 seconds to thicken.
- Combine: Toss the cooked ravioli into the sauce until well coated. Serve and enjoy!
Final Thoughts
Making vegan ravioli at home isn’t just possible, it’s a fun, rewarding experience. So, get those aprons on, fire up the stove, and create your perfect pasta masterpiece. And don’t forget, sharing your delicious creations on Menuistia is a great way to inspire others and get your creative juices flowing! Happy cooking, everyone!