Anything homemade is just 10 times better, in my opinion. Love, time and energy went into it to make it amazing. So if you really want to treat yourself make some homemade ravioli. They are fairly easy to make and just requires a little time and love, but in about an hour and a half you could be sitting down to this very dish.
The ingredients are probably things you already have in your house. Do you have flour, spinach/kale, tofu, bell peppers, cashews and seasonings? If yes, then you are ready to make these. Similar to my butternut squash ravioli there is no special equipment required to make these.
1 1/2 cups flour
1/4 tsp salt
1 1/2 tsp olive oil
3/4 cup warm water
1/2 cup baby spinach
1/2 cup kale (or just 1 cup of baby spinach if you don’t like kale)
1/4 cup almond milk (or any non dairy milk)
1/4 tsp salt
1 tsp garlic powder
1/2 tbsp nutritional yeast
Salt and pepper to taste
Red Pepper Sauce
1 red bell pepper
1/2 cup cashews, soaked overnight or boiled
1/3 cup non-dairy milk
1/2 tsp sugar
1 tbsp nutritional yeast
Salt to taste
- Preheat oven to 400F. Wash bell pepper. Chop off stem and place in the oven for 15-20 minutes. Turning every 5-7 minutes. Allow it to turn a little black in spots and become fragrant.
- Prepare dough by adding flour into a bowl. Whisk to get out any clumps.
- Add in salt, olive oil and water. Add the water in, in thirds. You may need to use more or less water.
- Using a fork work into a shaggy dough. Then spill out onto clean surface.
- Using your hands work into a dough. If it is not coming together or looks to dry add more water. If it seems too wet add a little more flour. You can watch this recipe video for help.
- Once you get a smooth dough ball you are done. Place in a covered oiled bowl while you make the filling. This will prevent the dough from drying out and becoming cracked.
- By now the pepper should be done. Be sure to check it out.
- To prepare the tofu ricotta simply add tofu, almond milk, and a 1/4 tsp of salt to a blender. Blend until it resembles regular ricotta.
- Chop the spinach and kale. Cook in a pan with a little bit of water to sauté. If you do not like kale you can use only spinach.
- Cook for 5-10 minutes on low heat until they have wilted.
- Drain the kale and spinach if they have an excess water. In a bowl add the kale, spinach, tofu ricotta, garlic powder, nutritional yeast, salt and pepper. Mix together to make your filling.
- Cut dough into two equal halves. If you have a food scale feel free to use it, otherwise just eyeball it. Cover one of the halves with the towel again while you roll out the other one.
- Lightly flour the surface. Using a rolling pin or clean wine bottle roll the dough out. This dough is very soft and easy to roll out. I find it the best to roll in one direction, then the other and then flip the dough. Rolling it into a big rectangle.
- Scoop about 1 tbsp of filling onto the rolled out dough. Leaving space in between so you will be able to cut the ravioli later.
- Once your ravioli filling has been all scooped out using a little water on your finger run it around the edge of the filling. This will help the top dough layer to stick to the bottom layer.
- Roll out the other half of the dough to the same size.
- Add it on top of the other dough and lightly press down. Make sure all the dollops of the filling are covered.
- Press down and then cut them out. You can either use a pizza cutter, pastry crimper or circular cookie cutter for this. Whatever you like.
- Boil water and place 2-3 ravioli in a time. They cook for about 2-4 minutes and float to the top when done.
- To make the sauce simply add the roasted red pepper, soaked or boiled cashews, almond milk, nutritional yeast, sugar and salt to a high speed blender. Blend until smooth.
- Once you have cooked your ravioli and the sauce is done feel free to garnish with fresh basil or parsley and top with vegan parmesan.
Will make 15-18 ravioli (depending on size of ravioli)
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