Ravioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce
1 large box Pomi tomatoes or 12 very ripe plum tomatoes peeled (put them in boiling water for 2 min than put them in a ice bath ,the skins will fall off easily)
1 large can stewed tomatoes drained
1/2 cup dry white wine
1 tbsp Italian seasoning
1 tbsp garlic powder
1 small bunch fresh basil chopped
1 tsp celery salt
1/2 tsp red pepper (optional)
2 tbsp olive oil
1 tbsp pure maple syrup
1 small can tomato paste
Ravioli
4 cups pasta flour(most stores have it or online)
1 cup warm water
1/2 tsp salt
2 tbsp olive oil
Follow your heart vegan egg replacer (4 tbsp plus 1 cup very cold water whisked) online or whole foods
Filling:
1 cup raw cashews soaked overnight
2 tbsp plain soy milk
2 tbsp fresh lemon juice
1 14 oz block extra firm tofu
1 container follow your heart parmesan
1 tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp salt
1 small bunch of fresh Italian parsley chopped
1 cup meat substitute of choice ( I used 2 beyond meat Italian sausages) or fresh spinach
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Directions: |
Directions:Sauce: Put all ingredients in a large stock pot. Cook on low heat and simmer for a least 3 hours( the longer the better)
Ravioli Dough: Mix all ingredients in a stand mixer or knead and mix by hand.If using a stand mixer put on the dough hook and knead for several min or until dough comes away from the sides and does not stick to the bowl.Dough should feel silky but not dry or sticky.Add more water or flour to get the right texture.Roll on a floured surface in a round ball.Cover with plastic wrap and refrigerate for at least 30 min.
Filling : In a high speed blender or food processor blend the drained cashews with the soy milk and lemon juice until creamy.Add all the rest of the ingredients except parsley.Blend till very creamy than stir in the parsley.Fry your meat substitute or use some fresh spinach.Roll your dough out on a floured surface to the thickness of a nickel.Use a ravioli cutter or use a pizza cutter and cut into desired shape.Put a dollop of the filling and about a tsp of your meat sub or spinach in the middle.Lay the second piece of the ravioli dough on top. Wet your fingers and crimp the dough edges together. Place on a parchment lined cookie sheet. When you have assembled all the ravioli put them laying flat in several large zip lock bags,Put them in the freezer until completely frozen .Boil some water in a large pot with a little oil and salt.Drop the frozen ravioli in the rapidly boiling water.They are done when they begin to all float to the top this takes several min or so.Just keep a eye on them and wait till they float to the top. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:several hours |
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