Friday, March 8, 2013

Vegan Raviolis

Vegan Raviolis
The king of comfort is pasta but when you pair that with luscious cheese and top it with a sauce of your choice...well then I think that comfort just went to heaven. Raviolis are like little pillows of heaven filled with homemade vegan ricotta and covered in a homemade vegan pasta dough as well. This recipe shows an easy and cheaper way to get a perfect vegan ravioli that will impress and satisfy. Serve with a nice garden salad and some homemade garlic bread (recipe on Blog), you will be all set for your Italian night in. Enjoy!

Vegan Raviolis


-1/2 cup vegan ricotta (Recipe listed below)
-Vegan Pasta Dough  (Recipe Listed below)

-1 Jar of your Favorite Pasta Sauce (You could also do a garlic and oil sauce also)
-Serve with vegan Parmesan and/or Bake with Daiya or your favorite vegan cheese

Vegan Parmesan
Fresh or Dried Herbs (Basil or Parsley)

Ricotta Directions


-1 can of full fat Coconut Milk
-1 teaspoon white vinegar
-1 1/2 teaspoons powdered Agar Agar
-2 Tablespoons Nutritional Yeast
-1/2 teaspoon salt
-1/2 teaspoon Italian Seasoning or dried basil
-1/4 teaspoon black pepper
-1/2 teaspoon dried parsley
-1/2 cup grated Daiya Cheese (white kind: Mozzarella or Jack)

In a medium sauce pot bring the coconut milk, vinegar, salt & pepper, and agar agar powder to a light boil. Once it starts to boil lightly for about 1 to 2 minutes.

Pre-Boiled Ricotta Mixture

Boiled Ricotta Mixture

Seasoned Mixture

Remove it from the heat and stir in the nutritional yeast and herbs. Whisk until the ingredients combine and nutritional yeast dissolves. Once combined, pour into a glass storage dish and place in refrigerator to set up and gel for a couple hours or even over night.

Once the mixture is set up and gelled, use a fork to break up the mixture into a smooth and not lumpy consistency  Once smooth, Add in your vegan Daiya cheese and place back in the refrigerator until you need to use it for the raviolis.

Vegan Pasta Dough Directions

-2 cups flour (I used regular but you can also use "00" flour)
-3/4 cup water
-2 Tablespoons Ener-G Egg Replacer Powder
-3 teaspoons The Vegg
-1/2 teaspoons salt
-1 Tablespoon flour
-1/4 cup water

In a food processor blend together The Vegg, Ener-G, and 3/4 cup water until combined together and mixed throughout. Set aside to use when flour is ready.

In a Kitchen Aid mixer fitted with a dough hook (this could also be done by hand on your counter top), Pour 2 cups of flour into the mixer with salt and mix to combine.  Once flour and salt are combined, slowly mix in half of your "egg" mixture and blend scrapping down the sides a bit. Then add in the rest of your "egg" mixture and combine until it forms a ball (scraping bottom and sides as needed). This mixture is still going to be tacky and not fully together (with regular flour). You can now add water and flour as needed. I found that 1/4 cup water add brings the mixture together and 1 Tbsp flour makes the dough soft and silky. The dough shouldn't stick to the sides of the bowl or your fingers. Add more or less flour & water to get this consistency.

Remove the dough and place it in plastic wrap and then the refrigerator if you want to use it later. For immediate use or after refrigeration  place dough onto well flours counter or cutting board with a damp towel over it and let it rest for around 45 minutes before making the raviolis.

Vegan Ravioli Directions

Making the Ravioli
To form the ravioli, cut the dough into 4 evenly sized pieces. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small circles or squares and press down around the edges again with your fingertips or fork to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli using the same method as before.

Pierce each Ravioli around to insure no leaks

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Remove cooked Raviolis with a sieve, frying spider, or slotted spoon and cook the remaining ravioli.

Prepare the vegan raviolis with your favorite pasta sauce, vegan Alfredo  or a garlic oil sauce. Serve with a fresh garden salad and garlic bread. Enjoy!


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