Vegan Lobster Ravioli
Delight your taste buds with this exquisite Vegan Lobster Ravioli, a plant-based twist on a classic gourmet dish. Featuring a homemade pasta dough infused with a hint of turmeric for color and flavor, these tender ravioli are generously filled with a delectable blend of hearts of palm, artichoke hearts, creamy vegan cheese, and crumbled nori for a subtle sea-inspired essence. Finished with a luxurious sauce made of vegan butter, white wine, and fresh basil, this recipe delivers indulgence without compromise. Perfect for dinner parties or a romantic meal at home, this dairy-free and cruelty-free dish is sure to impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 0.75 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric
- 1 cup Artichoke hearts, drained and chopped
- 1 cup Hearts of palm, chopped
- 0.5 cup Vegan cream cheese
- 1 sheet Nori sheet, crumbled
- 1 teaspoon Lemon zest
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Vegan butter
- 0.25 cup White wine
- 2 tablespoons Fresh basil leaves, chopped
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour, salt, and turmeric. Gradually add the water while mixing to form a dough. Knead for 10 minutes until smooth, then wrap it in plastic wrap and let it rest for at least 30 minutes.
In a medium bowl, mix the chopped artichoke hearts, hearts of palm, vegan cream cheese, crumbled nori sheet, lemon zest, and garlic powder. Stir until well combined to create the filling.
After resting the dough, divide it into two equal portions. Roll each portion out on a lightly floured surface to about 1/16 inch thickness.
Place teaspoon-sized amounts of filling at 2-inch intervals on one sheet of dough. Brush a little water around the filling to help seal the ravioli.
Carefully lay the second sheet of dough over the filling and press gently around each mound to seal. Use a ravioli cutter or a knife to cut into individual pieces.
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water and cook for 4-5 minutes, or until they float to the surface.
In a large skillet, heat olive oil and vegan butter over medium heat. Add the white wine and let it simmer for 2 minutes. Stir in fresh parsley and basil.
Gently transfer the cooked ravioli into the skillet, toss to coat in the sauce, and allow them to cook for an additional minute to soak up the flavors.
Serve the ravioli warm with additional fresh herbs on top if desired.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 3.6 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1041 mg | 22% | |
*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.
