Description
A flavorful homemade vegan ravioli featuring fresh spinach, tofu, and herbs in a tender pasta dough – perfect for any plant-based meal.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup semolina flour
- 1/2 cup water
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 cup spinach, finely chopped
- 1 cup firm tofu, crumbled
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
- Optional: 1/4 cup sun-dried tomatoes, chopped
- Optional: 1/4 cup pine nuts, toasted
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt.
- Gradually add water and olive oil, mixing until a dough forms.
- Knead for about 10 minutes until smooth and elastic.
- Cover with a damp cloth and let it rest for 30 minutes.
- In a separate bowl, mix spinach, tofu, nutritional yeast, garlic, lemon juice, and basil.
- Season with salt and pepper; add optional ingredients if desired.
- Divide dough into four parts and roll each into thin sheets (about 1/16 inch).
- Place small spoonfuls of filling on one dough sheet, spaced apart.
- Top with another sheet and press gently to seal around filling.
- Cut into individual ravioli with a cutter or knife.
- Boil salted water and cook ravioli in batches for 3-4 minutes until they float.
- Remove with a slotted spoon and serve immediately.
Notes
Dust ravioli with flour before cooking to prevent sticking. Make sure to seal edges well to avoid leakage.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan ravioli, homemade pasta, plant-based, tofu filling, spinach, vegan dinner