Ravioli (Traditional Cheese and Vegan Cheese Versions) - Better Batter Gluten Free Flour

Ravioli (Traditional Cheese and Vegan Cheese Versions)

Cheese ravioli are a staple in many homes. This traditional version, heady with garlic and parsley, is easy to make, and it freezes beautifully. The recipe below also includes a vegan version, perfect for those suffering from dairy allergies or intolerances. The creamy almond filling was formulated to fool even those without special food intolerances, and holds up well in all kinds of Italian foods, like lasagna. Serve these with a fresh, chunky
marinara.

vegan pasta

Ravioli couldn’t be any easier, with our homemade pasta recipe. I have included a link to a video showing you exactly how to make it – if using. Scroll down for the full recipe

Ingredients

Traditional version:

  •  1 recipe Basic Pasta for Stuffed Pastas
  • 32 oz whole milk ricotta
  • 4 oz Parmesan cheese
  • 4 oz mozzarella, Asiago, or provolone cheese, grated
  • 4 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbl parsley
  • 2 inch cookie cutter
  • water or egg white for sealing

Vegan version:

  • 1 recipe Vegan Pasta Dough
  • 1 1/2 c almond nut pulp (instructions below)
  • 1 c sesame seeds
  • 1 Tbl lemon juice
  • 1/2 c water
  • 2 Tbsp parsley
  • 1 clove garlic, crushed
  • 2 inch cookie cutter
  • water for sealing

 

Instructions

Traditional filling prep. Mix all filling ingredients together and allow to sit for at least 20 minutes, to allow flavors to meld.

Roll and fill. Split the pasta in half, and roll out one half at a time. Place the dough on a floured surface (I like to use a silpat) and sprinkle generously with flour. Roll out until the dough is 1/8-1/4 inch thick. Using the cookie cutter, cut circles out of the dough. Stack them to the side, and continue to roll and cut circles until all dough is used. Measure 1 tsp of filling onto each circle of pasta. Lightly moisten the circle with water or egg white and place another pasta circle on top of it. Press to seal.

Alternatively, roll dough out to 1/8-1/4 inch thick. Lightly fold dough over to create a center crease. On one half of the dough, evenly spaced, place 1 tsp to 1 tbsp filling in regular intervals. Lightly moisten the dough between the filing with water or egg white. Fold the dough over and press lightly to seal around the pockets of filling to seal.

Gather and reroll the scraps, continuing to mark and fill the dough as instructed. Set aside to dry while you make the second half of the pasta.

Boil. Boil fresh, salted water for the pasta (about a gallon for each two dozen). Boil the pasta for 2-4 minutes, or until the ravioli float.

 

 

Vegan nut-pulp prep. You’ll need to start this meal the night before you want to eat it, by making nut-pulp. Start by taking 2 c almonds (We recommend blanched almonds for the cleanest, whitest look) and placing them in a large mixing bowl. Boil 2 c water and pour over the almonds. Let soak for about 1/2 hour, or until the liquid looks milky. Pour this mixture into your blender and blend on high speed until smooth. Wet a towel or nutmilk bag and pour the liquid into it, over a bowl) squeeze out the liquid. Add 2 more cups COLD water to the blender and return the nutpulp to the blender. Blend for another minute or so. Strain this liquid. Repeat the cold water step until the liquid being squeezed from the nutpulp looks like whey (milky water). Set the nutmilk aside to use for something else. Take the nutpulp, sesame seeds, lemon juice, and water, and combine them. Let soak overnight, in the fridge.

The next day, whir this mixture in the blender until it’s smooth. Add the parsley and garlic and whir again, until the parsley’s chopped fine. This is your ‘cheese’ filling.

Roll and fill. Follow the directions above for steps to fill and boil the ravioli. For vegan ravioli, use water to seal before boiling.

 

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