Description
This vegan ravioli recipe brings a gourmet plant-based twist to your home kitchen, featuring a creamy cashew filling, sautéed vegetables, and rich tomato sauce.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup raw cashews (soaked for 2 hours)
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 tablespoon olive oil for sautéing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato sauce
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Fresh basil for garnish
- Optional: 1/4 cup sun-dried tomatoes, chopped
- Optional: 1/4 cup roasted red peppers, chopped
- Optional: Pinch of red pepper flakes
- Optional: Vegan parmesan for topping
Instructions
- In a large bowl, combine flour and salt. Make a well in the center and add water and olive oil. Mix until a dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Meanwhile, blend soaked cashews with nutritional yeast, lemon juice, garlic powder, and a pinch of salt until creamy.
- In a skillet, heat olive oil. Sauté mushrooms until golden. Add spinach and cook until wilted. Mix with the cashew cream. Season with salt and pepper.
- Divide dough into 4 parts. Roll each to 1/8 inch thick.
- Place spoonfuls of filling on half the dough. Brush water around each mound, fold dough over, and seal.
- Cut ravioli and press edges with a fork to seal.
- Boil salted water. Cook ravioli 3-5 minutes until they float. Remove with slotted spoon.
- Heat olive oil in a saucepan. Sauté minced garlic, add tomato sauce and oregano. Simmer 10 minutes.
- Serve ravioli with tomato sauce. Garnish with basil and vegan parmesan if desired.
Notes
Don’t overfill the ravioli and ensure all air is removed when sealing. Avoid overcooking – they’re done once they float. Kneading the dough thoroughly ensures perfect texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 6 ravioli
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan ravioli, plant-based pasta, homemade ravioli, vegan dinner, ravioli recipe