Vegan Homemade Meat Ravioli
Indulge in the rich, comforting flavors of Vegan Homemade Meat Ravioli—an impressive plant-based twist on the classic Italian dish. This recipe features silky homemade pasta made from a blend of all-purpose and semolina flour, paired with a savory filling crafted from textured vegetable protein (TVP), cremini mushrooms, and aromatic herbs. Sautéed onion, garlic, and nutritional yeast ensure the filling is packed with hearty, umami-rich flavors, while soy sauce and fresh parsley add a touch of complexity. Perfect for a cozy dinner or a special occasion, these tender vegan ravioli are boiled to perfection and can be served with your favorite marinara, creamy dairy-free sauce, or a simple drizzle of olive oil and fresh herbs. With a total prep and cook time of just over an hour, this recipe is your go-to for homemade vegan comfort food that’s sure to impress vegans and non-vegans alike! Keywords: vegan ravioli, homemade pasta, plant-based meat ravioli, vegan Italian recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 0.75 cup Water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 tablespoon Olive oil (for filling)
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 8 ounces Cremini mushrooms, finely chopped
- 1 cup Textured vegetable protein (TVP)
- 1 cup Vegetable broth
- 1 tablespoon Soy sauce
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine all-purpose flour and semolina flour with a pinch of salt.
Create a well in the center of the flour mixture and gradually add water and olive oil. Mix until a dough begins to form.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic and let it rest for at least 30 minutes.
While the dough rests, prepare the filling: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Stir in minced garlic and chopped mushrooms, cooking until the mushrooms release their water and start to brown, about 5-7 minutes.
Add textured vegetable protein (TVP) and vegetable broth to the pan, stirring until the TVP has absorbed most of the liquid.
Season the filling with soy sauce, nutritional yeast, chopped parsley, and black pepper. Mix well and cook for another 2 minutes. Set aside to cool slightly.
Roll out the dough into thin sheets using a pasta machine or rolling pin, about 1/16 inch thick.
Place small teaspoons of filling onto one sheet of pasta, spacing about 2 inches apart. Brush the edges with water and cover with another sheet of pasta.
Press around the filling to seal and cut out each ravioli using a pastry cutter or knife.
Bring a pot of salted water to a boil and cook the ravioli in batches for 3-4 minutes until they float to the top.
Serve with your favorite vegan sauce or simply drizzled with olive oil and fresh herbs.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 340.5 g | 124% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 19.7 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 459 mg | 35% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5906 mg | 126% | |
*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.
