You won’t believe how good these vegan ravioli taste!
- 3 Cups Flour
- Less Than 1 Cup of Water
- Pinch Of Salt
- Pinch of Tumeric Powder
- 1 1/2 Cup Cashews
- 1 Garlic Clove
- Olive Oil
- 1 Cup Water
- Lemon Juice
- Olive Oil
- 2 Cloves Sliced Garlic
- Vegan Butter
- Lemon Juice
- Red Crushed Pepper (Optional)
* = See Notes
Prep. Boil 1 1/2 cups of cashews for 30 minutes.
Make Dough. In a pot over low-medium heat, warm up less than a cup of water. (Turn off before) In a large bowl, add flour, salt, turmeric, olive oil, and about 1/4 cup of warm water. Mix them all together using a fork. Add more water in as you mix. (Pour the water slowly – we don’t want our dough too wet.) Once the dough looks “shaggy” we can stop using the fork and start using our hands. Knead the dough for about 5 minutes until you have a smooth dough ball. (You might need to add a final splash of water to make the dough come together.) Once you have a dough ball, cover it and refrigerate it for later (refrigerate for at least 30 mins).
Ravioli Filling. After your cashews are done boiling, strain them. Throw them into a blender with 1/2 cup of water, salt, pepper, a splash of lemon, and 1 garlic clove. You should see it become a thick consistency. You can add in a little more water if it looks like it’s having a hard time breaking down. Once your cashew filling is done blending, taste it. Check if it needs any more salt or lemon juice. Adjust to taste and transfer to a bowl. Now heat up a heaping amount of spinach with a splash of water in a pot. Drain when cooked, squishing all the extra water from the spinach, and chop finely. Throw it into the cashew ricotta and mix. Set in fridge.
Roll Dough. Find an open, clean surface to use, and lightly flour it . Get your dough ball from the freezer and cut into 4 equal pieces. Take two pieces to your floured and clean surface and set the other 2 back in the fridge. Get a rolling pin and lightly flour it. Begin rolling out one of the dough quarters. We want to roll it out as thin as possible to the point that we can almost see through. (Take as long as you need to roll it out.) With a circle cookie cutter make as many circles on the dough as you can – I normally end up with about 7. Repeat this process with the other dough balls.
Fill The Dough. Spoon out about 1tbsp of your cashew spinach ricotta filling and put to on your rolled-out pasta doughs.
Cover Raviolis. Rub water along the edges of each ravioli that has the filling, and place another cut circle of dough on top. Press the edges down and make the two dough pieces stick together. Use a fork to seal the outside edges. (You can use the cookie cutter on the finished ravioli for a cleaner look.) Place finished ravioli on a floured surface. Repeat until all the ravioli have been made.
Repeat Steps. “Roll Dough, “Fill The Dough”, and “Cover Raviolis” with the other dough balls and filling that remain. (Leave a good amount of the ricotta for assembling.)
Cook Raviolis. Add water to a large pot over medium-high heat. When it comes to a boil throw your ravioli in batches. Be careful not to overcrowd the pot. Cook them for about 3-4 minutes or until they float to the top.
Sauce. In a medium nonstick* pan add olive oil, your sliced garlic, thyme, lemon juice, butter, and salt. Keep this at low-medium heat. Remove the cooked ravioli, and place them into your saucepan. This is where we build up the flavor. I flip them two times. (You will have to transfer the sauced ravioli to a side plate in order to comfortably add new ones in. You will also see that during this process your sauce will reduce. No worries – just add more olive oil, salt, thyme, and butter into your saucepan.)
Assemble. When all the ravioli are cooked and sauced up, plate them and top them with some vegan parmaseano, crushed red pepper, and a nice dollop of our cashew spinach ricotta on the side. Enjoy! You can also pair this with a side of steamed broccoli and a salad.
If you have a stand mixer you can use that versus using your hands. ( It takes less effort.)
You can use a range of different sauces in place of the garlic thyme and butter sauce. ( For example, some other sauces are vegan marinara, vegan pesto, vegan alfredo, or just olive oil and salt.)
For a bonus flavor, you can top this recipe with shredded parm from Violife.
A professional chef once told me the difference between average and Michelin star dish’s flavors is the balance between salt and acidity. When adding your lemon and salt, play with the flavors and find your perfect balance! You could even zest some lemon lightly for a delightful boost in acidity.
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