How to make Vegan Ravioli Pomodoro
- For the Vegan Ravioli dough:
- Mix salt, flour, water, and olive oil in a medium mixing bowl. Combine thoroughly until it forms a dough. You can add a little water if the dough seems too dry, or a little flour if it seems too moist.
- Turn out the dough onto a floured surface and knead until elastic and smooth. This should take about 10 minutes.
- Rub the surface with olive oil lightly, then place into a clean, covered bowl and allow to rest for a minimum of 30 minutes.
- For the Vegan Ravioli filling:
- Blend cashews, garlic, lemon juice, onion, and milk in a food processor until smooth.
- Add basil and tofu, and pulse until blended and chunky. It should be approximately the texture of ricotta cheese.
- Season to taste with salt and pepper.
- For the Pomodoro Sauce:
- Place a large pot over medium heat and coat the bottom with oil.
- When oil is heated, add the garlic and sauté until fragrant. This should take about a minute.
- Add sugar and tomatoes, then bring to a simmer.
- Lower the heat and allow to cook for approximately 20 minutes, stirring frequently. The juices should be reduced by at least half.
- Turn off the heat.
- Add the basil and salt and pepper to taste, then stir well.
- To finish Vegan Ravioli:
- Divide your dough into three equal lumps.
- Place the first lump on a floured work surface and roll out into a rectangle. It should be 1/8 inch thick and 4 inches wide.
- Draw a score lengthwise along the rectangle.
- Plop a teaspoonful of filling every inch or so, placing each dollop about an inch below the score from step C.
- With wet fingers, moisten the top surface of the dough around the teaspoons of filling.
- Fold the dough over the score and press it around the dollops of filling to form sealed pockets of filling.
- Cut squares around the pockets of filling with either a knife or scissors. Trim up any excess dough and add it to another batch of dough to roll out and use later.
- Set your ravioli individually on a sheet of parchment or other nonstick surface after cutting them.
- Repeat until you run out of dough and filling. This should yield about 24-28 ravioli.
- Bring a large pot of salted water to a boil, and carefully pour in the ravioli. Let them cook for 2-3 minutes, until they float. Drain and return to your pot, then toss them with just enough olive oil to lightly coat them.
- Serve your Vegan Ravioli topped with fresh pomodoro sauce, and enjoy!
ThisVegan Revioli is sure to become a new favorite.Leftovers?Keep them fresh and take them for work tomorrow in a steel lunch box!
While ravioli is seen as a traditional Italian dish, variations of it appear in many types of world cuisine. In India, there is a sweet, fried version by the name of Gujiya, and in Jewish cuisine there is a dish called Kreplach, which is a meaty filling served in an egg pasta pocket.