Homemade Vegan Ravioli: A Step-by-Step Guide

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1 tablespoon olive oil
  • 1 cup cashews, soaked for 2 hours
  • 1 tablespoon nutritional yeast
  • 1 clove garlic
  • 1/2 cup fresh spinach
  • 1/2 cup fresh basil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 cup marinara sauce

Steps and instructions

  1. In a large bowl, combine all-purpose flour, semolina flour, and salt. Make a well in the center.
  2. In another bowl, mix water and olive oil. Pour this mixture slowly into the well of the dry ingredients and stir to form a dough.
  3. Knead the dough on a floured surface for 10 minutes until it is smooth and elastic. Wrap in cling film and let rest for about 30 minutes.
  4. While the dough is resting, prepare the filling. Drain the cashews and place them in a food processor with nutritional yeast, garlic, spinach, basil, and lemon juice. Process until smooth and season with salt and pepper.
  5. After the dough has rested, divide it into 4 pieces. On a floured surface, roll out each piece into a thin rectangle.
  6. Place teaspoonfuls of the filling at intervals along the dough. Fold the dough over the filling and press down to seal, making sure to squeeze out any air. Cut into individual ravioli with a pasta cutter or knife.
  7. Bring a large pot of water to a boil. Add the ravioli and cook for about 4-5 minutes, or until they float to the surface. Drain.
  8. Serve the ravioli hot, topped with marinara sauce.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier crust.
  • Experiment with different types of flours such as chickpea flour or spelt flour for a unique flavor.
  • Try different fillings like butternut squash and sage, mushroom and thyme, or roasted red pepper and cashew cheese.
  • Add roasted garlic or caramelized onions to the filling for extra flavor.
  • Replace the marinara sauce with a creamy vegan Alfredo sauce or a sage brown butter sauce.
  • Add some crushed red pepper flakes or dried herbs to the dough for a spicy or herby twist.
  • Make a gluten-free version using a gluten-free flour blend or almond flour.
  • For a protein-packed option, add cooked lentils or tofu to the filling mixture.
  • Experiment with different shapes for the ravioli, such as heart-shaped or triangle-shaped.
  • Top the ravioli with vegan Parmesan cheese or toasted pine nuts for some added texture.

Recipe overview

Experience the joy of homemade pasta with this Vegan Ravioli recipe. This delicious dish is filled with a creamy cashew, spinach, and basil mixture, all wrapped in a simple, yet satisfying homemade dough. The ravioli are then cooked till they float to the surface and served hot, topped with a tangy marinara sauce. While this recipe requires a bit of patience and time, the end result is totally worth it. Homemade vegan ravioli is not only a delightful treat for the palate, but also a culinary adventure that brings a piece of Italy right into your kitchen. Get ready to roll up your sleeves and dive into the art of pasta making!

Common questions

  1. Can I substitute the all-purpose flour with whole wheat flour? Yes, you can substitute all-purpose flour with whole wheat flour in this recipe. The texture and taste of the ravioli may be slightly different, but it will still work.
  2. Can I use a different type of nut instead of cashews for the filling? Yes, you can use a different type of nut, such as almonds or walnuts, instead of cashews for the filling. However, keep in mind that it will alter the flavor of the filling.
  3. Can I make the ravioli ahead of time and freeze them? Yes, you can make the ravioli ahead of time and freeze them. After assembling the ravioli, place them on a baking sheet lined with parchment paper and freeze until firm. Then, transfer them to an airtight container or freezer bag. Cook them directly from frozen when ready to serve.
  4. Can I use a different sauce instead of marinara? Certainly! You can use any sauce of your choice instead of marinara. Some popular alternatives include pesto, alfredo sauce, or a creamy tomato sauce.
  5. How long does the dough need to rest? The dough should ideally rest for about 30 minutes. This allows the gluten to relax and makes it easier to roll out the dough.

Serving dishes and utensils

Origin stories

Ravioli, as we know them today, are a beloved staple of Italian cuisine. However, their origins are shrouded in the mists of time and the pages of various cookbooks. An interesting theory suggests that Marco Polo, the famed Venetian explorer, might have been the one to bring the concept of stuffed pasta back from his travels in the East to Italy in the 13th century. However, other food historians argue that ravioli were already being enjoyed in Italy long before Polo's travels. In fact, the first written mention of ravioli appears in 14th century Venetian merchant Francesco di Marco Datini’s personal letters, predating Marco Polo's journey. The traditional filling for ravioli was diverse, and evolved with the changing seasons, including everything from sweet to savory ingredients. This vegan ravioli recipe, though far from the traditional Italian recipe, captures that spirit of creativity and versatility, substituting cashews and spinach for the more conventional cheese and meat fillings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.