Dairy-Free Ravioli with Cream Sauce
Indulge in the delightful comfort of Dairy-Free Ravioli with Cream Sauce, a plant-based twist on a classic Italian favorite. Perfect for vegans or those avoiding dairy, this recipe features homemade ravioli stuffed with a creamy cashew cheese filling, delicately balanced with lemon juice, nutritional yeast, and aromatic spices. The silky coconut milk cream sauce, thickened with cornstarch and infused with fresh basil and parsley, adds richness to every bite without a hint of dairy. With simple pantry staples and fresh herbs, this recipe transforms mealtime into a wholesome experience, offering a perfect balance of savory and creamy flavors. Ideal for a cozy dinner, it's a great way to impress guests or enjoy guilt-free indulgence. Serve your dairy-free ravioli hot, topped with extra herbs, for a dish as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 0.5 cup Water
- 1 cup Raw cashews
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 can Coconut milk
- 1 tablespoon Cornstarch
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh basil
- 2 tablespoons Chopped fresh parsley
Instructions
Start by preparing the cashew cheese filling. Soak the raw cashews in hot water for 30 minutes, then drain.
In a blender or food processor, combine the soaked cashews, lemon juice, 2 tablespoons of nutritional yeast, garlic powder, onion powder, and a pinch of salt. Blend until smooth, adding a tablespoon of water if needed to achieve a creamy consistency. Set aside.
To make the pasta dough, mix the all-purpose flour and salt in a mixing bowl. Create a well in the center and pour in the olive oil and water.
Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic. Wrap in plastic wrap and let it rest for 15 minutes.
Divide the pasta dough into four pieces. Roll out each piece very thinly using a pasta machine or rolling pin, dusting with flour to prevent sticking.
Cut the rolled-out dough into small squares or circles, about 2 inches across.
Place a teaspoon of the cashew cheese filling in the center of a pasta square, then top with another pasta square. Press the edges together firmly to seal, using a little water if needed to help seal the edges. Repeat with the remaining dough and filling.
To make the cream sauce, pour the coconut milk into a saucepan over medium heat. Stir in the remaining nutritional yeast and cornstarch. Cook, whisking continuously, until the sauce has thickened, about 5 minutes.
Season the sauce with black pepper, salt, and a tablespoon each of chopped basil and parsley.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top.
Drain the ravioli and transfer them to the pan with the cream sauce. Gently toss to coat.
Serve hot, garnished with the remaining fresh basil and parsley.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 36.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
