Vegan Homemade Beef Ravioli
Elevate your pasta night with this stunning *Vegan Homemade Beef Ravioli*—a plant-based twist on the classic Italian comfort food. Crafted from scratch, the tender dough combines all-purpose and semolina flours for perfect texture, while the savory filling features hearty vegan ground beef infused with garlic, onion, tomato paste, and nutritional yeast for a depth of flavor. Fresh spinach adds a pop of color and nutrients, while dried herbs like basil and oregano create authentic Italian aromas. This recipe embraces the art of homemade pasta-making with easy-to-follow steps and produces pillowy ravioli pockets you can proudly call your own. Ready in just over an hour and served best with grated vegan Parmesan, this dish is perfect for vegans and foodies alike. Discover the joy of making this dairy-free, egg-free, and irresistibly delicious vegan ravioli recipe at home!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Semolina flour
- 3 tablespoons Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 8 ounces Vegan ground beef
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 cup Spinach, chopped
- 0.5 cup Vegan Parmesan cheese, grated
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center.
Add the water and olive oil into the well. Mix gradually incorporating the flour from the edges until a rough dough forms.
Transfer the dough onto a floured surface. Knead the dough for about 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
For the filling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the vegan ground beef and cook, breaking it up with a spoon, for about 5-6 minutes or until browned.
Add the tomato paste, nutritional yeast, dried basil, oregano, and black pepper. Mix well.
Fold in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
Divide the pasta dough into four equal portions. Keeping unused portions covered, roll out one piece of dough as thinly as possible (about 1/16 inch thick) using a pasta machine or rolling pin.
Place tablespoons of filling mixture on one half of the rolled-out dough, spacing them about 2 inches apart.
Fold the dough over the filling, pressing around the edges to seal. Cut into individual ravioli squares using a knife or ravioli cutter.
Repeat the rolling and filling steps with the remaining dough.
Bring a large pot of salted water to a boil. Cook the ravioli in batches, for about 3-4 minutes or until they float to the surface.
Remove the cooked ravioli with a slotted spoon and serve topped with grated vegan Parmesan cheese.
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5478 mg | 238% | |
| Total Carbohydrate | 367.8 g | 134% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 9.6 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2420 mg | 52% | |
*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.
