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
6 Comments
[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!
Wow looks fantastic, o thought it was egg for a minute
Man these are too beautiful to eat!!
Wow.
When I’ve tried to make ravioli or pasta with the same recipe, mine comes out rubbery. Any ideas why? Yours doesn’t look like it’s got that problem so hoping for any insight please 🙂
Looks delicious
Looks friggin scrumptious!