Pasta filled with delicious things = the greatest thing in the world!
These vegan Mediterranean ravioli are one of the most delicious things I have ever put in my face! Fresh, super easy, vegan pasta dough filled with homemade tofu ricotta, olives, sun dried tomatoes and artichokes. I decided to work on a three course romantic meal in honor of Valentine’s day coming up, and these Mediterranean ravioli are my main course.
I decided on vegan ravioli because it’s is one of my husband’s favorite things. I also wanted to show you guys how incredibly easy it is to make your own fresh pasta that can be used in so many different dishes. Fresh pasta is probably my favorite thing in the whole world, and it is made from only four ingredients – which you may already have on hand!
So these vegan Mediterranean ravioli are a little more time consuming than most of my recipes, but really just as easy. You should not be intimidated! I don’t even use a pasta maker to roll out my dough. Just a good old fashioned rolling pin.
The fresh pasta is so simple, then I just let it rest while I make the tofu ricotta. Just a quick puree in a food processor, with a few ingredients. Then you have yourself some vegan ricotta! Roll out the dough, cut into circles, fill with ricotta and veggies. Top with another circle of pasta and seal with a fork. They take literally 2 minutes to cook in boiling water. Then toss with vegan butter and lemon juice in a hot pan. That’s it! Are you ready for the best meal you’ve ever had?
Fresh vegan pasta stuffed with homemade tofu ricotta, sun dried tomatoes, olives and artichokes.
- 3 Cups All purpose Flour
- 1 Teaspoon Salt
- 2 Tablespoons Olive oil
- 1 Cup Water
- 1/2 a Block(about 7-8 oz.) Extra firm tofu
- 1 Tablespoon Nutritional yeast
- 2 Cloves Garlic
- 1/2 Teaspoon Salt
- 2 Tablespoons Lemon juice
- 1/2 Cup Artichoke hearts, chopped
- 1/2 Cup Olives, I used Kalamata, chopped
- 1/2 Cup Sun dried tomatoes, chopped
- 1/4 Cup Vegan butter or olive oil
- Juice of 1 Lemon
Make the dough first, sift together the flour and salt in a large mixing bowl. Then make a hole in the center of the flour by pushing most of the flour to the sides. Then pour the olive oil and water into the center.
Start bringing the flour into the center and begin to incorporate the flour and the liquids. Stir until you can't stir any more. Then knead with your hands. If the dough seems a little dry, just continue to knead. Knead until you form a nice smooth ball of dough. It may take a few minutes.
Set the dough aside to rest while you make the ricotta.
Take the half block of tofu and squeeze as much liquid out as you can. I just squeeze it over the sink. Don't worry if it crumbles, you will crumble it any ways.
Add the tofu and the other ricotta ingredients to a food processor. Process, scraping down the sides as needed until the tofu is nice and smooth and resembles ricotta.
Now cut the dough ball into four equal parts. Then roll out the dough on a floured surface until it is as thin as you can get it, but not so thin that it is see through. Check out the picture above.
Cut the dough into small circles, then place about 1-2 teaspoons of the ricotta into the center of a circle. Then a few pieces of sun dried tomato, a few pieces olive and a few pieces of artichoke on top of the ricotta.
Place another circle of dough on top of that, then press down on the edges. Then take a fork, and press the fork around the sides to seal it. Repeat with all the dough.
When ready to cook the ravioli, bring a large pot of water to a boil. Boil a few raviolis at a time. Boil for about 2-3 minutes, they will float when they are done. Remove from water and repeat with remaining ravioli.
When ready to serve, heat the vegan butter on medium high in a non stick skillet. Add the ravioli, saute for a minute. Then add whatever veggies you have remaining from the filling. Then pour the extra lemon juice on top. Saute for another minute, then serve!