Ravioli
Delicate homemade vegan ravioli filled with a savory mix of spinach and tofu, served with a rich tomato basil sauce.
Discover the art of vegan cooking with this homemade ravioli recipe, perfect for dinner and packed with wholesome ingredients.
At vegancooking.recipes, we believe that plant-based meals can be both delicious and satisfying.
This dish is not only filled with nutritious ingredients but also showcases the beauty of fresh flavors and textures that everyone will love.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For the filling, you can substitute tofu with mashed chickpeas or lentils for a different flavor profile. Use gluten-free flour for a gluten-free version of the dough.
Tips & Notes
- •Make sure to seal the ravioli well to prevent them from opening while cooking.
- •Experiment with different fillings like mushrooms or butternut squash for variety.
Recipe Variations
- •Add spices such as nutmeg or Italian herbs to the filling.
- •Serve the ravioli with a pesto sauce instead of tomato sauce for a different flavor.
Storage & Freezing
Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days. Cooked ravioli can be frozen for up to 2 months.
Frequently Asked Questions
Can I use store-bought pasta sheets?
Yes, you can use store-bought vegan pasta sheets to save time, but homemade dough is recommended for the best texture.
How can I freeze the ravioli?
To freeze, arrange the uncooked ravioli in a single layer on a baking sheet, freeze until solid, and then transfer them to an airtight container.
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Delicate homemade vegan ravioli filled with a savory mix of spinach and tofu, served with a rich tomato basil sauce.
Ingredients
Instructions
- 1
In a large bowl, mix the all-purpose flour and salt. Gradually add warm water, stirring until a dough forms.
- 2
Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Meanwhile, heat olive oil in a skillet over medium heat. Sauté the chopped spinach until wilted, about 3-4 minutes. Remove from heat.
- 4
In a mixing bowl, combine the crumbled tofu, sautéed spinach, nutritional yeast, garlic powder, and black pepper. Mix well to combine.
- 5
Roll out the rested dough on a floured surface to about 1/16 inch thickness. Cut into squares (about 3x3 inches).
- 6
Place a teaspoon of filling in the center of each square. Moisten the edges with water and fold over to form a triangle, sealing the edges tightly.
- 7
Bring a large pot of salted water to a boil. Carefully drop the ravioli in batches and cook for 4-5 minutes, or until they float to the top.
- 8
While the ravioli cooks, heat the tomato sauce in a saucepan. Once heated through, remove from heat.
- 9
Using a slotted spoon, remove the ravioli and transfer them to the sauce. Toss gently to coat.
- 10
Serve warm, garnished with fresh basil.
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