Vegan Ravioli

Here's the perfect easy recipe for homemade vegan raviolis! If you're like me and raviolis were once a staple food for you before you made the change to go vegan.. or perhaps you're looking for dairy-free recipes and substitutes for cheese but love Italian foods and cannot live without the combination of pasta, cheese and sauce (that's me!). Whatever your reason for wanting to give these a try, these raviolis are simple and fun to make, and you can stuff them with just about anything! I kept it simple here, filling them with cashew cheese and some kale. I made the cheese from scratch but you can use store-bought vegan cheese to save some time, or even include seitan and plant-based meat substitutes or other veggie combos for unique flavors and varieties. Have fun, and if you make these let me know how they turned out! Recipe was modified from Pastabased.com.





Ingredients:

1 cup all purpose flour
1 cup of ANY of these types of flour: seminola, quinoa, or rice
1/2 cup of aquafaba (aquafaba is the liquid drained out of canned chickpeas!)
1 tbsp water
2 cups vegan cheese, any type, I used my favorite cashew cheddar

To serve:
Marinara sauce
Vegan Parmesan


Directions:

In a large mixing bowl, mix together your flours. Add aquafaba and water and keep mixing and kneading until combined and smooth. If too flaky and dry, add a little more water, and if it's too wet add a little more flour until it feels just right. Cover the bowl and refrigerate for 30 minutes.

While you're waiting, prepare your vegan cheese if making from scratch.

Once dough is ready, take it out and sprinkle some flour on a clean work surface such as a large cutting board, counter top, or table. With a rolling pin, roll the dough until it's flat and thin. Use the rim of a glass, cookie cutter, or something circular to cut round circles in the dough.



Place each circle of dough out flat and put a small teaspoon of cheese/filling in the center. If circles are larger you can add a little more filling. If circle is large, fold the circle in HALF into a crescent and seal the edges. If circle is small, place another circle on top to make a stuffed circle and seal the edges. If you use a little water to wet the inner edges before pressing together they will stick better. Put aside.



Once you have 4-5 raviolis made, boil a pot of water. Once it comes to a boil, drop raviolis inside. Cook for 4-5 minutes until they rise to the surface of the water and that's how you'll know they're done. Scoop out with a slotted spoon, put in a strainer to remove excess water and then add to a serving bowl. Repeat steps until all raviolis are made.



Once they're cooked, allow to cool and serve with your favorite sauce and some vegan parmesan on top!