It should be no surprise by now that I enjoy making homemade pasta. I have made gnocchi, cauliflower gnocchi, manicotti so let’s add ravioli to the list. Making homemade ravioli is not as hard as you may think. You don’t need any fancy equipment, just elbow grease, time and love.
If you have never made fresh pasta before it really isn’t all too hard and it is quite delicious. I don’t know how to make this gluten free yet, so I can’t tell you. This recipe can easily be made soy free by eliminating the tofu and nut free by not putting in the walnuts.
While I made these I decided to do everything with minimal kitchen equipment. You can of course use things like a stand mixer, pasta machine, crimper, molds etc. but if you don’t have that stuff it’s okay.
3 cups all purpose flour
1/2 tsp turmeric
1/4 tsp salt
3 teaspoons olive oil
1-1/2 cups warm water
1 butternut squash
1/2 tbsp olive oil
1/2 cup plant milk
1/4 block tofu (any kind)
1/2 tsp salt (or to taste)
1/4 tsp garlic powder (or to taste)
1-2 tbsp of vegan parmesan (or to taste)
Vegan Butter Sage Sauce
4 tbsp vegan butter
15 sage leaves
1/3 cup walnuts, chopped
- Preheat oven to 450F (232C).
- Prepare butternut squash. By cutting off the ends. Peel the outside skin with a vegetable peeler. Cut in half. Scoop out seeds and cut into chunks. Cut shallot into 3-4 slices.
- Place on baking sheet lined with parchment paper. Drizzle olive oil and toss to coat. Bake for 20-25 minutes until vegetables are roasted.
- Prepare dough by adding all the flour into a bowl. Using a whisk, mix it around to get out any clumps.
- Add in the turmeric, salt, olive oil and water. ADD WATER IN SLOWLY 1/4 cup at a time.
- Mix with a fork until small clumps of dough have formed. Slowly adding in a bit more water. Once it can no longer be mixed with the fork dump it out on your counter.
- Using your hands, begin the knead the dough. Continue to knead and also slowly add the water in until you get a smooth, elastic dough. If you need a visual be sure to watch the video.
- Form dough into a rectangle and cut into four pieces. To make the ravioli you need a bottom and top layer. So be sure to cut everything into even amounts. Cover dough while you are not working with it.
- The vegetables should be done being roasted now and you can prepare your filling. Add the plant milk, tofu and roasted vegetables into a blender. Blend until it is formed into a thick puree. You do not want it to turn into soup. It should be thick and resemble mashed potatoes.
- Take the mixture out of the blender place it in a bowl. Add salt, garlic powder and vegan parmesan. Fold it in. Be sure to taste it and adjust to your taste.
- Take one of the pieces of dough. Flour your surface a bit and begin to roll dough out using a rolling pin. You can also use a wine bottle. The dough is pretty easy to roll out. Roll it into a big, long rectangle about a 1/4 inch thick.
- Once it is rolled out, use a tablespoon and place 1 scoop of the filling in the middle top half. You want to make two rows of filling. Leaving little bits of space in between each dollop of filling.
- Once you have all the filling laid out, take a little bit of water and run it around the edge and in between the dollops. Then take the second sheet of rolled out pasta dough and place it on top.
- Using your hands press the dough down. Then taking a pizza cutter or knife cut the scraps off the edge. Cut in between each ravioli and down the middle. Then using a fork crimp around the edges.
- To cook them simply boil them in water for 2-3 minutes. Once they float to the top they are done.
- To prepare the butter sauce add the butter to a pan. Allow butter to melt and then add in sage and walnuts. Cook for 5-10 minutes on a medium heat. Once the ravioli are done boiling, place them in the sauce.
- Plate it and sprinkle with vegan parmesan.
- If you would like to freeze them, freeze them before they have been cooked.
Will make 30-40 ravioli.
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