VEGAN Ravioli. Homemade. Fresh. Filled with Almond Tofu Ricotta Cheese. Easy to make. Can be frozen for later. Delicious!
This week I came down with a terrible cold. I haven’t been into the office in days because I don’t want to get my coworkers sick. I work in an open-office so germs spread like wildfire. Pair that with the changing season and the rainy, cold days we’ve had lately and it’s a recipe for disaster.
Something that’s not a recipe for disaster though, is this recipe for Homemade Vegan Ravioli. Since I was sick this whole week, I didn’t feel like cooking and just wanted something easy and quick. Luckily, we froze half of this batch of Vegan Ravioli and all it took was a quick 4-5 minutes in boiling water to make.
I thought making ravioli would be hard but this recipe is actually super easy. It can be a little time-consuming to cut out and stuff each ravioli and would probably be a little easier if you made square raviolis and just cut the dough straight on with a knife or rolling pizza cutter. However, we wanted the round ravs – maybe next time.
First, make your dough using a mixture of semolina flour and all-purpose flour. Before you ask, I have not tried a gluten-free version of this and I’m not sure how it would turn out. People usually have good results with the Bob’s 1-1 Gluten-Free Flour but I really don’t know in this case. Semolina flour is coarser than all-purpose flour but if you only have all-purpose and don’t feel like buying semolina, than go ahead and just use the all-purpose only.
Another part of the dough is aquafaba – which is the water that you drain out of a can of chickpeas. I roast chickpeas as a snack all the time and save the water in a tupperware container just in case I need it for a recipe. Roasted chickpeas are the BEST! I’m addicted.
HOW TO MAKE VEGAN RAVIOLI:
These ravioli are stuffed with our homemade vegan almond tofu ricotta cheese, which is easy to make and tastes amazing. It lends a slight nutty flavor to the ravioli which I found to be the perfect flavor combination. We smothered ours in marinara sauce but using pesto, alfredo, or lemon olive oil would be delicious too. We also topped ours with vegan parmesan.
Homemade Ravioli stuffed with Vegan Ricotta Cheese and smothered in marinara sauce.
- 1 cup semolina flour
- 1 cup all-purpose flour (plus more for kneading and rolling)
- 1/2 cup aquafaba (drained from one can of chickpeas)
- 2 tbsp water
- 2 cups Vegan Almond Ricotta Cheese
In a large bowl, mix semolina flour and all-purpose flour.
Drain a can of chickpeas and save the water - this is aquafaba. Set the chickpeas aside for another use. To the bowl, mix in aquafaba and water.
Mix until combined and knead with your hands for a minute until the dough is smooth. If the dough is too wet and sticky, add flour - one tablespoon at a time. If the dough is too dry, you can add more water - one tablespoon at a time.
Cover in plastic wrap and set dough to rest in the refrigerator for 30 minutes.
Meanwhile, make your Vegan Almond Tofu Ricotta Cheese. Set aside.
After 30 minutes of resting, remove dough from plastic wrap. Sprinkle a light layer of flour on a clean counter or table. Using a rolling pin, roll dough until smooth and thin.
Using a small cup or cookie-cutter, cut dough into circles. Ball up the unused dough and roll it out again, repeat until you run out of dough. (You can also cut them into even squares with a sharp knife or pizza cutter.)
Place a small amount of Vegan Almond Ricotta Cheese in the center of the dough. This depends on the size of your circle. We used about a teaspoon of ricotta for a circle that was 2.5 inches wide.
Spread a small amount of water around the outside of the dough with your finger. Place another dough circle on top and press around the edges to seal.
To cook - drop a few ravioli into salted boiling water for 4-5 minutes. They will start to float once they're almost finished. Remove with a slotted spoon. Don't overcrowd your pot, cook them in batches. Serve warm with your favorite sauce.
- Depending on the size you cut your dough, this recipe can make up to 40 ravioli.
- You can freeze them for later!
To freeze, place raw raviolis flat on a baking sheet and into the freezer for a few hours so they don't stick together. Once frozen, you can store them together in a plastic freezer bag or tupperware for 4 weeks or more. To reheat, boil in salted water for 5 minutes.
- We smothered ours in marinara sauce but using pesto, alfredo, or lemon olive oil would be delicious too.
- We also topped ours with vegan parmesan.