That ever elusive vegan ravioli. Yes. Here it is. This dish has just that little bit of sophisticated something, and it’s tasty regardless of your dietary preferences. Making pasta dough and rolling it out can be a little threatening and more than a little time consuming until you get the hang of it, but in the end you will have a yummy, tender pasta. Serve this ravioli doused in delicate mushroom sauce for a winning combination of flavors.
Makes about 30 ravioli
Ravioli filling ingredients:
- 1 lb asparagus, cut into small pieces
- 6 ounces extra firm tofu
- 1 1/2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried basil
- 1 tsp olive oil plus a tbsp or two for roasting
- 1/4 cup nutritional yeast
- salt and pepper, to taste
Ravioli dough ingredients:
- 3 cups all-purpose flour
- 1 tsp salt
- 3 tsp extra virgin olive oil
- 3/4 cup to 1 1/4 cup water
Ravioli sauce ingredients:
- 3 tbsp non-dairy butter (such as Earth Balance)
- 2 cloves garlic, minced
- 1 large onion, chopped
- 8 oz cremini mushrooms (aka “baby bella” mushrooms), sliced
- sprig of fresh roesmary
- 3/4 cup dry white wine
- 2/3 cup water
- 1 tbsp flour
- salt and pepper, to taste
To make the filling, first preheat your oven to 400oF. Toss the asparagus with a tablespoon or two of olive oil on a baking sheet. Add a dash of salt and pepper. Roast in oven for ten minutes or so, until just beginning to brown. Meanwhile, crumble the tofu and mix with remaining filling ingredients. Add salt and pepper to taste. When the asparagus has cooled, combine the asparagus and the tofu mixture.
To make the ravioli dough, mix together the flour and salt in a large bowl. Form a well in the center of the flour mix and add the olive oil and about 1/2 cup of water. Gradually mix the flour into the water and oil. Once the mixture starts to come together, use your hands to mix and knead the dough together. Slowly add water until you have a workable dough. The dough should not be very moist or sticky. Be patient; it will take some time for the dough to come together. Now, divide the dough into two equally sized balls. Roll out each of these balls into thin sheets of pasta dough. This will take some effort, and you do what a thin dough (around 1/16 of an inch thick). If you have a pasta roller, save yourself the time and effort and use that. If you don’t, never fear, neither do I.
Now you are ready to fill your ravioli. Check to make sure that your two sheets of pasta are the same size. Place small scoops (between a teaspoon and a tablespoon) on one of the sheets of pasta dough, leaving just a bit of space in between each scoop. Place the second sheet of pasta on top. Press down around the little scoops of filling. Cut out squares (or whatever shape you’d like, really) of pasta around the scoops in the shape you’d like your ravioli to be. If you’ve got one, you can use a ravioli cutter for this. Moisten the tines of a fork and press down around the edges of the ravioli. Trim your pasta to make it a bit prettier.
Yay! Now all you have to do is boil your ravioli and whip up some sauce. To cook your ravioli, heat a large pot of boiling water. Drop five or six ravioli into the boiling water at a time. After several minutes, the ravioli should float up towards the top, indicating that you should take them out and drain them.
For the mushroom sauce, melt the Earth Balance in a sauce pan. Add the onion and garlic. After a few minutes, add the sliced mushrooms and rosemary. Heat for about ten minutes, until onions are transparent and mushrooms are soft. Add the wine and cook down several minutes. Add the water and cook down by about a third. Whisk in the flour and wait for mixture to thicken. Once the sauce thickens to satisfaction, remove from heat and add salt and pepper to taste.
Cook your ravioli dredged in sauce in a covered pan before serving.
Did you know that the singular of ravioli is raviolo?