Vegan Spinach Ravioli

Italianfood pasta ravioli recipes sage vegan vegandinner veganism vegano veganpasta veganravioli veganrecipe veganrecipes

INGREDIENTS

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Dough

  • 3 cups all purpose flour [360g]
  • 1 tbsp olive oil [15g]
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1/2 cup to 2/3 cup warm water
  • Filling1 1/2 cups frozen spinach [170g]
  • 3/4 block firm tofu [330g]
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 cup vegan mozzarella shreds


Garlic Butter Sage Sauce

  • 1 tbsp olive oil
  • 2 tbsp vegan butter
  • 2 cloves garlic, sliced
  • 4-5 leaves fresh sage


METHOD

 

  • Prepare the dough by sifting the flour into a large bowl. Then add the olive oil, salt, turmeric and a 1/4 cup of water.
  • Using a fork begin to mix the dough. Occasionally adding more water in. Add the water in slowly because you do not want to add in too much.
  • Once the dough is shaggy looking using clean hands begin to knead the dough.
  • Knead the dough for 4-5 minutes until a smooth dough ball has formed. Add in enough water to make the dough come together. I added in a little more than a 1/2 cup of water.
  • Once the dough is smooth and formed into a ball, cover it and refrigerate until ready to use. *if you would like to do this in a stand mixer simply add all the ingredients to the bowl then when ready add the dough hook attachment and knead until smooth.
  • To prepare the filling take the spinach and microwave it or let it thaw on the counter. Then use a paper towel to squeeze the excess water out of the spinach.
  • Once the spinach is dried out crumble in the tofu, then add the non-dairy milk, seasonings and vegan mozzarella.
  • Using the back of a fork mash everything down. You can also do this step in a blender or food processor.
  • Take the dough ball and cut it into 4 even pieces. Take two pieces and place them back in the fridge.
  • On a floured and clean surface take one of the dough balls and begin to roll it out. This will take about 3-5 minutes when using a rolling pin. You want to roll it out very thin to be almost see through. You can also use a pasta attachment or pasta machine to do this as well.
  • Repeat this process with the other dough ball.
  • Then spoon out about 1 tbsp of filling onto one of the rolled out pasta doughs.
  • I like to do 2 rows of 5-6 depending on how much space there is.
  • Then use your finger to rub water in between the filling scoops.
  • Place the other rolled out pasta dough on top and press down with your hands to get the pasta sheets to stick together.
  • Then using a pizza cutter, knife or ravioli cutter you can begin to cut out the ravioli.
  • Using a fork dipped in flour seal the outside edges and place the prepared ravioli on a floured dish. Repeat until all the ravioli have been made.
  • Then repeat steps 10-17 with the other dough balls and remaining filling.
  • When ready you can add the ravioli into the water. Cook for 3-4 minutes or until they float to the top.
  • To make a very easy sauce add all the ingredients into a large sauce pan.
  • Remove the cooked ravioli and place into the sauce pan to absorb the flavor.
  • Finally, when all the ravioli are done plate them up with some extra sage leaves, sea salt and red pepper flakes.
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    by plantifullybased (IG)

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