Homemade Vegan Ravioli | Tofu and Peas Filling
Homemade vegan ravioli with a super easy and tasty tofu and peas filling. This is perfect for a comforting dinner.
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
Serving: -4gCalories: 455kcal
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