Vegan Ravioli with Cream Sauce
Indulge in the comforting deliciousness of homemade Vegan Ravioli with Cream Sauce, a dish that expertly combines plant-based elegance and bold flavors. This recipe features tender, hand-rolled pasta pockets filled with a savory tofu and spinach mixture, enhanced with nutritional yeast for a cheesy, umami twist. Each ravioli is topped with a luscious vegan cream sauce made from almond milk, vegan butter, and a touch of nutmeg for warmth, creating a decadent finish. Perfect for impressing guests or treating yourself, this recipe showcases easy-to-follow techniques for crafting fresh ravioli and a silky vegan sauce that pairs beautifully. Ready in under 90 minutes, it’s a hearty yet sophisticated meal designed to delight the senses while catering to plant-based lifestyles. Serve with a sprinkle of fresh parsley for an eye-catching and flavorful garnish!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 2 tablespoons Olive oil
- 0.5 cup Water
- 1 teaspoon Salt
- 200 grams Firm tofu
- 2 cups Fresh spinach
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 cup Almond milk
- 1 tablespoon Cornstarch
- 2 tablespoons Vegan butter
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley
- 0.125 teaspoon Nutmeg
Instructions
In a large bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and add olive oil and water. Mix together until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
While the dough is resting, prepare the filling. Press the tofu to remove excess water, then crumble it into a medium bowl. Add the spinach, nutritional yeast, garlic powder, onion powder, and a pinch of salt. Mix well and set aside.
After the dough has rested, divide it into four pieces. Roll each piece out into a thin sheet using a pasta machine or rolling pin.
Place small spoonfuls of filling onto one sheet at a time, keeping them about 2 inches apart. Dampen the edges around the filling with water, then lay another sheet on top. Press down around the filling to seal and cut into separate ravioli using a pasta cutter or knife.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for about 3-4 minutes, until they float. Remove with a slotted spoon and set aside.
For the cream sauce, melt vegan butter in a saucepan over medium heat. Stir in the cornstarch and cook for 1 minute. Gradually add the almond milk, whisking continuously until the sauce thickens. Season with salt, black pepper, nutmeg, and parsley.
Serve the cooked ravioli topped with the cream sauce and an additional sprinkle of parsley.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 20.3 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 832 mg | 64% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1153 mg | 25% | |
*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.
