Woo hoo, it’s Saturday!!!! What do you have going on this weekend?
I still have no idea what I’m doing today! Isn’t that the best sometimes? Except I do know I’m sharing this exciting recipe for homemade vegan spinach ricotta ravioli!
This recipe is a little more time consuming than most of my recipes, but it’s not at all difficult. It only took me about an hour from start to finish, and I had fresh homemade ravioli plus enough for leftovers! If you’re looking for something special to do with the leftovers, try this leftover makeover for “fried” ravioli! (FYI those are made with my whole wheat ravioli – that recipe features an awesome filling, but this dough is just so much lighter and fluffier! Sorry, whole wheat :-/ )
Homemade Vegan Spinach Ricotta Ravioli
2015-03-06 15:49:40
Serves 8
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for the filling
- 1 container firm silken tofu
- 1 can cannellini beans
- 2 cloves garlic
- 2 t Italian seasoning
- 1 t salt
- 2T olive oil
- 2T nutritional yeast
- 16 oz frozen chopped spinach, thawed and thoroughly drained
- *** I made the full batch of filling but only used half of it for the ravioli – I saved the other half for a lasagna. This is enough filling to spend a HUGE chunk of time filling ravioli, but you don’t need to do it all if you don’t want to! It keeps beautifully for any other ricotta purpose!
for the dough
- 3 C all-purpose flour
- 1 – 1.5 C water
for the filling
- Throw everything in a food processor and let ‘er rip!
for the dough
- Combine flour and water in a large bowl. Start with just 1/2C water and slowly work your way up. You’re looking for the point when the flour is all absorbed and the dough just barely passes that point of sticking to everything. You really don’t want to over work it – once you can separate it and shape it into four separate balls that hold their shape, you’re ready to start rolling the dough out.
to assemble
- Heavily flour your cutting board and rolling pin (the dough will be so sticky that you need to re-flour a lot and that’s fine!) Roll out each piece of dough into a rectangle, or as close to it as you can get. Roll it as thin as you can while still making sure to pull the dough off the cutting board to avoid it sticking. Slice the long rectangle into strips so that you have pieces of dough that are about 1.5 inches by 3 inches.
- Dollop some filling on one side of each rectangle, dab some ice water around all edges of the dough with your fingers, and fold the dough over onto itself to seal into a square shape. None of them will be perfectly shaped, it’s just not going to happen with homemade ravioli like this, but embrace it! They’ll be incredibly light and fluffy and delicious, so a little misshapen is perfectly fine 🙂
- Seal the edges with a fork.
- As you keep working, make sure to flour the finished ravioli before stacking them on top of each other or they’ll stick together. When they’re all done, throw them in a large pot of boiling water and cook until they rise to the surface, after about 3-5 minutes.
nutrition facts
- Calories: 198; Calories from Fat: 51; Total Fat: 5.6g; Saturated Fat: 0.8g; Sodium: 361mg; Potassium: 947mg; Total Carbohydrates: 25.3g; Dietary Fiber: 10.5g; Sugars: 1.7g; Protein: 13.9g
Flora Foodie https://florafoodie.com/
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