Vegan Ravioli Recipe
Whip up homemade Vegan Ravioli in under an hour! This quick recipe features tender pasta bursting with creamy tofu ricotta & fresh spinach.
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
- 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
Tried this recipe?Let us know how it was!