Homemade Vegan Ravioli Dough stuffed with Vegan Ricotta Cheese and smothered in marinara sauce.
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 6-7 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.