Vegan Ravioli Recipe

By Angela Sellari Jump to Recipe

I think one of the hardest things to give up when going vegan is cheese.

Most people who are stepping into veganism have already started with vegetarianism and don’t miss meat. But cheese? Cheese is the fine line for many between vegetarian and vegan. Thankfully with advancements and people who share that love of cheese vegan options are available. Tofu ricotta is one such option and the centerpiece for these raviolis.

When you order ravioli from a restaurant you imagine all the hard work and effort that goes into making them. How the sous chef spent all day slaving to get those bundles of dough just right. The truth is ravioli is a very simple pasta dish to make. It’s even easier when you already have the dough on hand. I like easy so I always have dough on hand!

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup unsweetened applesauce
• 3 tablespoons water
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1 1/2 – 2 cups of tofu ricotta
• 1 cup spinach, torn
• Seasoning

Instructions:

Step 1: First things first, make sure you have a clean work surface. Dump your flour into a bowl and create a hole in the center. Bring 5 cups of water to a rapid boil. Also preheat your oven to 350 degrees.

Step 2: In a medium bowl mix together the applesauce, water, oil and salt and pour into the hole. Mix everything together to form a dough. Knead the dough for 8 minutes and separate into 4 or 5 chunks.

Step 3: Roll out a chunk of dough to 1/4 inch thickness. Slice 2 inch wide, 5 inch long strips from the dough.

Step 4: Dollop a bit of tofu ricotta onto the dough and top with fresh, torn spinach. (I like to sautee my spinach with some EVOO to bring out the flavor and add a little crispiness.) Add any seasoning you’d like (I use salt, pepper and a it of ground red pepper for a little bite.)

Step 5: Fold the dough over, sides first then top and bottom and press each side down with the tines of a fork after folding them. Add to the boiling water, boil for 5 minutes and then transfer ravioli to a lightly greased cookie sheet.

Step 6: Bake the ravioli for 10 minutes, remove from oven and let them come to room temperature.

You can toss these with your favorite marinara sauce or a garlic/vegan butter sauce. They’re also excellent plain – so enjoy!

Vegan Ravioli Recipe

Angela Sellari

Whip up homemade Vegan Ravioli in under an hour! This quick recipe features tender pasta bursting with creamy tofu ricotta & fresh spinach.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Cooling Time 15 minutes mins

Total Time 50 minutes mins

Course pasta recipes

Cuisine italian-american

Servings 8

Calories 221 kcal

Ingredients

  

1x2x3x

• 3 cups all-purpose flour
• 1/2 cup unsweetened applesauce
• 3 tablespoons water
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1 1/2 – 2 cups of tofu ricotta
• 1 cup spinach torn
• Seasoning

Instructions

 

• First things first, make sure you have a clean work surface. Dump your flour into a bowl and create a hole in the center. Bring 5 cups of water to a rapid boil. Also preheat your oven to 350 degrees.
• In a medium bowl mix together the applesauce, water, oil and salt and pour into the hole. Mix everything together to form a dough. Knead the dough for 8 minutes and separate into 4 or 5 chunks.
• Roll out a chunk of dough to 1/4 inch thickness. Slice 2 inch wide, 5 inch long strips from the dough.
• Dollop a bit of tofu ricotta onto the dough and top with fresh, torn spinach. (I like to sautee my spinach with some EVOO to bring out the flavor and add a little crispiness.) Add any seasoning you’d like (I use salt, pepper and a it of ground red pepper for a little bite.)
• Fold the dough over, sides first then top and bottom and press each side down with the tines of a fork after folding them. Add to the boiling water, boil for 5 minutes and then transfer ravioli to a lightly greased cookie sheet.
• Bake the ravioli for 10 minutes, remove from oven and let them come to room temperature.

Nutrition

Calories: 221kcalCarbohydrates: 39gProtein: 9gFat: 3gSaturated Fat: 0.4gSodium: 152mgFiber: 2g

Keyword Vegan Ravioli

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