Homemade vegan ravioli with a super easy and tasty tofu and peas filling. This is perfect for a comforting dinner. It’s so satisfying to eat something that you have made from scratch!
I love making fresh pasta, I find it really therapeutic. Plus, eating it after you have made it from scratch, it’s super satisfying and it tastes so much better than regular store bought pasta. I’ve been loving making stuffed pasta, like these ravioli.
These ravioli are very easy to make and can be made with a pasta machine or without, so don’t worry if you don’t have one! The main ingredients for the dough are semolina flour and water and for the filling mainly tofu and cooked peas.
I have had many non vegans try these and they loved them! Even if they don’t actually like tofu. The flavour of tofu is not strong and it helps with the texture.
WHAT YOU NEED
For the dough:
- Semolina flour
- Lukewarm water
- Salt
- Turmeric (for colour, optional)
For the filling:
- Firm tofu
- Cooked Peas
- Nutritional yeast
- Salt and pepper
- Dried onion
- Olive oil
STEP BY STEP METHOD
1. MAKE THE DOUGH
Mix semolina flour with salt and turmeric, then slowly add lukewarm water and mix with a wooden spoon. If the dough is too wet, add a bit of flour and continue to mix, if it is too dry and you see that there is a lot of flour at the bottom of the bowl and the dough comes together, add small amounts of water and continue to knead.
Once the dough is coming together start mixing with your hands then transfer to a flat floured surface and knead until it is smooth. Cover with cling film or something similar and let the dough rest for 20/30 minutes.
This resting period enables the water to be absorbed and the gluten to relax so that the dough is more easily rolled.
2. PREPARE THE FILLING
This filling is really easy and requires no cooking (if you use cooked peas). In a container, add tofu, peas, nutritional yeast, dried onion, olive oil, salt and pepper. Then with a hand blender blend until it becomes smooth, add some water if necessary.
3. MAKE THE RAVIOLI
WITH A PASTA MACHINE ( I use Mercato Atlas 150)
STEP 1. Divide the dough into 4 pieces. Take one at a time and leave the others covered so they do not become dry. Flour each piece well so it does not stick to the machine. Shape it into a rectangle with a rolling pin and flour both sides well.
STEP 2. Set the pasta machine to the setting 0 and run the dough through the sheet. Run it a few times on this setting. Fold it in half to make a rectangular if the shape is changing a lot. Once it keeps the rectangular shape, you don’t need to fold it.
STEP 3. Now run the sheet into every setting until you reach the setting 6. It might become very long as you go through the settings, so simply cut it if it does. If you want the dough to the thicker, stop at 4 of 5. ( Settings might change based on the pasta machine brand, but 5/6 is usually the one for ravioli)
WITHOUT A PASTA MACHINE
If you don’t have a pasta machine, no problem. Divide the dough into 4 pieces. Take one at a time and leave the others covered so they do not become dry. Flour the surface and the dough and then start rolling it out with a rolling pin. The ideal shape is a rectangle but it can also be a circle if you want to use a pasta ring or glass to make the ravioli shapes into half moons.
The ideal thickness is 1.5 mm, but just try to get it as thin as you can and it will be okay. Divide the rolled dough into rectangles that will be the bottom and top of the ravioli, or you can directly make circles with a pasta ring or a glass.
4.FILL THE RAVIOLI
STEP 1. Once your dough is rolled out, gently fold it in half so to create a crease and cut through it to create 2 sheets. Now you have a top and a bottom for your ravioli!
STEP 2. Take one sheet and place the filling, around 1 big teaspoon, but it depends on big you want them, along it, about 2 fingers apart. Now place the other sheet on top and press with your hands and fingers around the filling to make sure that there is no air and press the sheets together.
STEP 3. Cut the ravioli using a pasta wheel or a knife (you can then seal them with a fork on all sides) into squares or your preferred shape. Alternatively, you can use pasta rings to make the ravioli, place the filling in the middle, then fold then in a half moon shape and seal them with a fork.
5. COOK THE RAVIOLI
Ravioli are super quick to cook. Bring a large pot of water to the boil and add rock salt. It takes around 3 minutes, and they will rise when they are cooked. So place the ravioli in the pot, not too many at a time as they will stick to each other, and then after a few minutes when they rise, remove them with a draining spoon/ladle so you can add more to the same pot.
WHAT SAUCE IS GOOD WITH VEGAN RAVIOLI?
- Tomato sauce, this time I used a simple tomato sauce and it goes very well with the flavours of the filling.
- Butter and sage, simply melt some vegan butter in a pan, add some sage leaves, and then add the ravioli so they are coated in it.
- Olive oil, these ravioli are super flavourful and they go well with just some simple olive oil dressing.
- Pesto, I’ve had these with homemade pesto and they were delicious! Check out my vegan basil pesto, spinach pesto or rocket pesto!
HOW TO MAKE HOMEMADE TOMATO SAUCE
While the dough is resting, you can make the tomato sauce. It’s super easy. Simply heat up some olive oil in a pot, then add diced onion and 1 garlic clove and cook on low it until the onion is soft. Add a pinch of vegetable stock powder and tomato passata. Cook on low heat for 20/30 minutes.
TIPS ON MAKING VEGAN RAVIOLI
- Make sure to have enough semolina flour, more than what is required for the dough, to dust the surfaces and the dough when it needs to be rolled.
- Make sure that the dough is not too wet, it does not have to be too soft. If it is, simply add more flour.
- Make sure to remove all the air when before you seal the ravioli. Otherwise, when you cook them, they will keep afloat and will not cook properly.
CAN YOU MAKE VEGAN RAVIOLI IN ADVANCE?
If you are making these in advance for later, once they are ready, place them on a floured surface, dust with more semolina flour and cover them with a towel. They will last from the morning to the evening, but not more, otherwise they need to be frozen.
If you want, you can also freeze these ravioli. Once they are dry, place them in a ziplock or container and freeze. When you want to eat them, cook directly from frozen in salted boiling water.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Homemade Vegan Ravioli | Tofu and Peas Filling
Ingredients
Filling
- 250 g tofu
- 280 g cooked peas
- 4 tbsp nutritional yeast
- 1 tbsp oil
- salt and pepper
- 2 tbsp dried onion or use fresh cooked onion
Dough
- 250 g semolina flour
- 125 lukewarm water
- 1/2 tsp salt
- a pinch of turmeric for the colour optional
Tomato sauce
- 400 g tomato passata or canned tomatoes
- 1 tbsp olive oil
- a pinch of dried vegetable stock
- 1/2 onion
- 1 garlic clove
Instructions
MAKE THE DOUGH
- Mix semolina flour with salt and turmeric, then slowly add lukewarm water and mix with a wooden spoon (if it is too wet, add more flour and vice versa). Once the dough is coming together start mixing with your hands then transfer to a flat floured surface and knead until it is smooth. Cover with cling film or something similar and let the dough rest for 20/30 minutes.
MAKE THE FILLING
- Make the filling. In a container, add tofu, peas, nutritional yeast, dried onion, olive oil, salt and pepper. Then with a hand blender blend until it becomes smooth, add some water if necessary.
MAKE THE SAUCE
- While the dough is resting, you can make the tomato sauce. It's super easy. Simply heat up some olive oil in a pot, then add diced onion and 1 garlic clove and cook on low it until the onion is soft. Add a pinch of vegetable stock powder and tomato passata. Cook on low heat for 20/30 minutes.
ROLL OUT THE DOUGH – WITH A PASTA MACHINE
- STEP 1. Divide the dough into 4 pieces. Take one at a time and leave the others covered so they do not become dry. Flour each piece well so it does not stick to the machine. Shape it into a rectangle with a rolling pin and flour both sides well.
- STEP 2. Set the pasta machine to the setting 0 and run the dough through the sheet. Run it a few times on this setting. Fold it in half to make a rectangular if the shape is changing a lot. Once it keeps the rectangular shape, you don’t need to fold it.
- STEP 3. Now run the sheet into every setting until you reach the setting 6. It might become very long as you go through the settings, so simply cut it if it does. If you want the dough to the thicker, stop at 4 of 5.
ROLL OUT THE DOUGH – WITHOUT A PASTA MACHINE
- If you don't have a pasta machine, no problem. Divide the dough into 4 pieces. Take one at a time and leave the others covered so they do not become dry. Flour the surface and the dough and then start rolling it out with a rolling pin. The ideal shape is a rectangle but it can also be a square if you want to use a pasta ring or glass to make the ravioli shapes into half moons. The ideal thickness is 1.5 mm, but just try to get it as thin as you can and it will be okay. Divide the dough into 10 cm wide rectangle sheets or you can make circles with a pasta ring or a glass directly.
FILL THE RAVIOLI
- Once your dough is rolled out, gently fold it in half so as to create a crease and cut through it to create 2 sheets. Now you have a top and a bottom for your ravioli!Take one sheet and place the filling, around 1 big teaspoon, but it depends on big you want them, along it, about 2 fingers apart. Now place the other sheet on top and press with your hands and fingers around the filling to make sure that there is no air and to seal the sheets.Cut the ravioli using a pasta wheel or a knife (you can then seal them with a fork on all sides) into squares or your preferred shape. Alternatively, you can use pasta rings to make the ravioli, then fold then in a half moon shape and seal them with a fork.
COOK THE RAVIOLI
- Bring a large pot of water to the boil and add rock salt. Cook for about 3 minutes, they will rise when they are cooked. Place the ravioli in the pot (not too many at a time as they will stick to each other) and then after a few minutes when they rise with a draining spoon/ladle.
- Serve with tomato sauce or your favourite sauce/pesto.
Nutrition
