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