Vegan Ravioli with Tomato Sauce
Indulge in the comforting flavors of homemade 'Vegan Ravioli with Tomato Sauce,' a delightfully dairy-free and plant-based take on a classic Italian favorite. This recipe features handmade ravioli crafted from a blend of all-purpose and semolina flours, filled with a creamy, protein-packed tofu filling enhanced by nutritional yeast, sautéed spinach, and cashews. Topped with a rich, aromatic tomato sauce made from crushed tomatoes, fresh basil, garlic, and a hint of red pepper flakes, this dish is bursting with vibrant, authentic flavors. Perfect for a cozy dinner or a special occasion, this recipe combines wholesome ingredients with simple culinary techniques to bring restaurant-worthy vegan ravioli to your kitchen. Serve with a fresh garnish of basil and pair with a crisp green salad for a complete plant-based meal.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Semolina flour
- 180 ml Water
- 1 tablespoon Olive oil
- 200 grams Firm tofu
- 3 tablespoons Nutritional yeast
- 150 grams Spinach, fresh
- 2 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 grams Tomatoes, canned and crushed
- 1 small Onion, chopped
- 10 leaves Basil, fresh
- 1 teaspoon Oregano, dried
- 0.25 teaspoon Red pepper flakes
- 50 grams Cashews, soaked
Instructions
In a large mixing bowl, combine all-purpose flour and semolina flour. Make a well in the center and add water and olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
To prepare the filling, crumble the tofu into a blender or food processor. Add nutritional yeast, a pinch of salt and pepper, and the soaked cashews. Blend until the mixture is smooth and creamy.
In a skillet, sauté chopped spinach with minced garlic over medium heat until wilted, about 2 minutes. Stir the sautéed spinach into the tofu mixture and set aside.
For the tomato sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Sauté the chopped onion and garlic until translucent.
Add crushed tomatoes, salt, black pepper, oregano, red pepper flakes, and chopped basil. Simmer uncovered for about 20 minutes, stirring occasionally.
Divide the rested dough into four pieces. Roll out each piece as thin as possible using a pasta machine or rolling pin.
Place teaspoon-sized portions of the filling at intervals on one sheet of dough. Brush water along the edges and between the fillings.
Carefully lay another sheet of dough over the first and press around the filling to seal. Cut into squares using a ravioli cutter or knife.
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 surface.
Drain the ravioli and serve topped with the prepared tomato sauce and garnish with additional basil if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 6.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 827 mg | 18% | |
*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.
