Vegan ravioli: the recipe for the homemade vegan starter

I vegan ravioli I am a firstexquisite and tasty, prepared, without eggs or animal derivatives, with a delicious garnish made of sautéed broccoli florets, Tofu crumbled and nutritional yeast flakes.

To bring them to the table, we start from homemade pastryprepared by mixing semolina and flour 0, sifted together, with extra virgin olive oil, water and a pinch of turmeric: optional ingredient, but recommended, to give the pasta the classic yellowish color given in the traditional recipe by the presence of the yolks. Then, after a certain time of rest in the fridge, the ravioli are packaged as they were “from school”: spread the dough in a thin layer then stuff it with balls of stuffing well spaced from each other.

Once sealed, the pasta is seared in boiling water then flavored in a pan with a drizzle of oil, flavored with sage leaves and rosemary: the result will be a creamy and fragrant dish, perfect to bring to the table for a breakfast with vegan guests or to offer for a cena alternative in the company of friends.

We completed the preparation with a pinch of vegan cheese while, for the filling, we opted for nutritional yeast which, in addition to compacting the ingredients, will also act as a natural flavor enhancer. If you wish, you can replace the broccoli with another seasonal vegetable of your choice, or you can dress the ravioli with soy sauce or fresh tomato sauce.

Find out how to prepare vegan ravioli by following the step-by-step procedure and tips. If you liked this recipe, also try vegan lasagna or vegan baked pasta.

How to make vegan ravioli

Prepare the dough: mix the semolina and flour 0 in a bowl, sift together, and add a pinch of turmeric 1.

Add extra virgin olive oil 2.

Pour water 3 and add a pinch of salt.

Mix the ingredients with a wooden spoon 4.

Once you get a coarse compound 5Unmold onto a lightly floured work surface.

Start kneading with your hands 6.

Continue to work until you obtain a smooth and homogeneous dough 7then wrap it in a sheet of transparent film and let it rest in the refrigerator for half an hour.

Meanwhile, prepare the filling: blanch the broccoli florets in boiling water for 5 minutes, then heat a drizzle of oil in a pan and brown the garlic 8.

Add the broccoli florets to the skillet 9, well drained and fry them for a few minutes; at the end, add salt.

Collect the broccoli in a bowl and add the tofu tenpreviously crumbled with your hands.

Mix everything with an immersion blender, until you obtain a creamy and homogeneous mixture. 11.

Flavor with nutritional yeast flakes 12set aside and let cool.

After the rest time, roll out the dough with a rolling pin 13 about 1mm thick.

Spread many balls of filling on the dough 14a few centimeters from each other.

Do this until the entire sheet is filled 15.

Then fold the dough over the filling 16 and squeeze your fingers around the filling.

Cut out the puff pastry using a 6 cm diameter cookie cutter. 17and prepare the ravioli.

as they are ready 18roll out the leftover puff pastry and continue making more ravioli until you have used up all the ingredients.

Arrange the ravioli on a work surface, sprinkle with flour 19 and let them dry for a few hours.

Then heat the oil in a pan with a few sage leaves and a sprig of rosemary 20.

Briefly boil the ravioli in lightly salted boiling water and drain directly into the pan with the sauce 21.

Let them perfume for a few moments 22stirring gently with a wooden spoon.

Transfer the vegan ravioli to a serving platter 23bring to the table and serve.

storage

It is advisable to consume the vegan ravioli very hot and immediately. Alternatively, they can be stored in the refrigerator, in an airtight container, for One day massive.