aquafaba, dinner, savoury

VEGAN RICOTTA AND SUNDRIED TOMATO RAVIOLI (vegan)

vegan ricotta and sundried tomato ravioli recipe

Vegan friendly pasta is readily available at supermarkets as long as you stick to dry pasta. However, for those wanting to branch out a bit from the standard fusilli or penne, finding vegan ravioli is a lot more challenging. Ravioli pasta is usually made with egg, and the vegetarian versions pretty much always contain cheese. With this in mind, once I’d perfected my vegan ricotta cheese recipe, the next recipe I began working on was a vegan ravioli recipe that would use the ricotta cheese. I used aquafaba to replace the egg and found that pasta is surprisingly easy to make – even without a pasta machine! The intense flavour of the sundried tomato in this ravioli means that you only need to serve the pasta with a bit of olive oil or vegan butter rather than loading on a flavour-heavy sauce.

vegan ravioli recipe process

Ingredients

1/2 a serving of vegan ricotta cheese (around 200g)
5 large sundried tomatoes (chopped)
2 cups of plain white flour
6 tablespoons of aquafaba*
1/2 a teaspoon of salt
A splash of olive oil
2 tablespoons of water (as needed)

*Aquafaba is the liquid from a can of chickpeas

Serves: 2

vegan ricotta cheese and sundried tomato ravioli

Method

1. Mix together the plain white flour and aquafaba. Add in a splash of olive oil and then add in the water if the mix is still too dry. Knead the mix for a couple of minutes, until it forms a dough. Place in the fridge to chill for 20 minutes.

2. Take the dough out of the fridge and place on a floured surface. Roll the dough out as thin as you can.

3. Cut the rolled out dough into your preferred shape – I chose squares of around 4 cm x 4 cm.

4. Mix together the vegan ricotta cheese and sundried tomatoes. Place a teaspoon of the cheese and tomato mixture onto one of your ravioli pieces. Take another ravioli piece and place on top, then use a fork to press down all four edges. Repeat this until you have used up all the ravioli pieces and filling.

5. To cook, place the ravioli in a large saucepan of boiling water and cover with a lid. Cook for 3 minutes – once the ravioli starts to float to the top of the water it’s done! Drain and serve with olive oil or vegan butter.

vegan ravioli recipe

4 Comments on “VEGAN RICOTTA AND SUNDRIED TOMATO RAVIOLI (vegan)

  1. Hi Laila,

    I’d love to make these ravs for a dinner party, but wondering how much I can do ahead of time? Have you tried making the dough a few days before and then keeping it in the fridge until ready to use?
    Thanks!

    1. Hey, I haven’t tried it I’m afraid but I don’t see why it wouldn’t work as long as you keep the dough wrapped up so it doesn’t dry out ☺️ I would flatten it and then store it to make it easy to roll out too!

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