Ingredients
Ravioli Dough:
300 g plain flour (or 00 flour for a silkier texture)
½ teaspoon salt
1 tablespoon olive oil
120 ml warm water
Filling:
200 g firm tofu, crumbled
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon olive oil
Pesto Sauce:
50 g fresh basil leaves
50 g baby spinach
3 tablespoons pine nuts or walnuts
2 cloves garlic
3 tablespoons olive oil
3 tablespoons nutritional yeast
Juice of ½ a lemon
Salt and black pepper, to taste
Toppings:
50 g dairy-free cream or vegan ricotta
2 tablespoons plant-based parmesan
1 teaspoon chilli oil
Fresh basil leaves, for garnish
Freshly cracked black pepper, to taste
Method
-
Mix the flour and salt in a large bowl.
-
Make a well in the centre, add olive oil and warm water, and mix until a dough forms.
-
Knead for 8–10 minutes until smooth, then cover with a damp cloth and rest for 30 minutes.
-
Combine all the filling ingredients in a bowl and mix until creamy.
-
Set aside.
-
Roll the dough on a floured surface until very thin (about 2 mm).
-
Cut into squares or circles.
-
Place a spoonful of filling in the centre of half the pieces, dampen the edges with water, and press another piece on top to seal.
-
Crimp the edges with a fork.
-
Bring a pot of salted water to a gentle boil.
-
Drop in the ravioli and cook for 3–4 minutes, or until they float.
-
Remove with a slotted spoon.
-
Blend the pesto ingredients in a food processor until smooth.
-
Season to taste and add a splash of water if needed to loosen.
-
Toss the cooked ravioli in the pesto sauce until well coated.
-
Plate and drizzle with dairy-free cream or vegan ricotta.
-
Top with plant-based parmesan, chilli oil, and fresh basil.
-
Top with cracked black pepper and serve, be sure to enjoy!
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-pesto-ravioli)
Ingredients
Ravioli Dough:
300 g plain flour (or 00 flour for a silkier texture)
½ teaspoon salt
1 tablespoon olive oil
120 ml warm water
Filling:
200 g firm tofu, crumbled
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon olive oil
Pesto Sauce:
50 g fresh basil leaves
50 g baby spinach
3 tablespoons pine nuts or walnuts
2 cloves garlic
3 tablespoons olive oil
3 tablespoons nutritional yeast
Juice of ½ a lemon
Salt and black pepper, to taste
Toppings:
50 g dairy-free cream or vegan ricotta
2 tablespoons plant-based parmesan
1 teaspoon chilli oil
Fresh basil leaves, for garnish
Freshly cracked black pepper, to taste
Method
1. Mix the flour and salt in a large bowl.
2. Make a well in the centre, add olive oil and warm water, and mix until a dough forms.
3. Knead for 8–10 minutes until smooth, then cover with a damp cloth and rest for 30 minutes.
4. Combine all the filling ingredients in a bowl and mix until creamy.
5. Set aside.
6. Roll the dough on a floured surface until very thin (about 2 mm).
7. Cut into squares or circles.
8. Place a spoonful of filling in the centre of half the pieces, dampen the edges with water, and press another piece on top to seal.
9. Crimp the edges with a fork.
10. Bring a pot of salted water to a gentle boil.
11. Drop in the ravioli and cook for 3–4 minutes, or until they float.
12. Remove with a slotted spoon.
13. Blend the pesto ingredients in a food processor until smooth.
14. Season to taste and add a splash of water if needed to loosen.
15. Toss the cooked ravioli in the pesto sauce until well coated.
16. Plate and drizzle with dairy-free cream or vegan ricotta.
17. Top with plant-based parmesan, chilli oil, and fresh basil.
18. Top with cracked black pepper and serve, be sure to enjoy!