With pumpkin tofu ricotta and mushroom filling, this vegan ravioli dish is brightened with a lemon butter sauce and peas. Or, feel free to freeze the raviolis and toss them in some boiling water to serve with jarred sauce when you need a quick meal.
When making the ravioli, there are a few steps. First, you will need to make your vegan pasta dough. Homemade pastas often use egg to bring richness to the dough and help it to stick together. Fortunately, vegans have a secret ingredient. Aquafaba, or the liquid from a can of chickpeas, is an excellent egg replacement! The addition of a half cup of aquafaba to our pasta dough will make it much easier to work with.
While the pasta dough is resting, we can make our filling. Tofu ricotta is a light and protein packed alternative to dairy products. Adding pumpkin will add a savory flavor and sneak in some vegetables. Sautéed mushrooms add texture.
Lastly, a lemon butter sauce will brighten the dish. Adding in peas or other veggies rounds out the dish and introduces color.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Cup Semolina flour
- 1 Cup All purpose flour
- 1 Tsp. Salt
- 5 Tbsp. Nutritional Yeast
- Pinch of Tumeric
- 1/2 Cup Aquafaba
- 2 Tbsp. Water
- 1 1/2 Tbsp. Olive Oil
- 1 block Firm Tofu, well drained
- 4 Tbsp. Lemon Juice (more if desired)
- To Taste Black Pepper
- 1 Cup Chopped baby Bella Mushrooms
- 1 Clove Garlic, minced
- 1 Tsp. Agave
- 1 Tsp. Coconut Aminos
- 1/4 Tsp. Smoked Paprika
- 2 Tbsp. Vegan Butter
- 1/2 Cup Frozen Peas
- As Garnish Red Pepper Flakes
Directions
1. Mix together the semolina flour, all purpose flour, a pinch of salt, nutritional yeast, and turmeric.
2. Create a well (or indentation) in the middle of the dry ingredients.
3. Add the aquafaba, 2 tbsp. lukewarm water, and 1 tbsp. olive oil into the well.
4. Mix the ingredients together. Turn out onto floured surface
5. Knead the pasta dough by hand for roughly 5 minutes until a well incorporated, stiff dough is formed.
6. Place the dough in a bowl. Cover with a damp dish cloth and let rest for around 20 minutes.
7. While the dough is resting, make the pumpkin tofu ricotta and mushroom filling. To make the pumpkin tofu ricotta, combine the tofu, 2 tbsp. Lemon juice, pumpkin, 4 Tbsp. Nutritional Yeast, 1/2 tsp. Salt and black pepper to taste in a bowl. Using a fork or potato masher, mix until combined and tofu is broken up into a ricotta like texture. Can also use a blender or food processor if preferred.
8. To make the mushrooms, first place a saute pan over medium heat. Add ½ Tbsp. olive oil, then mushrooms. Cook the mushrooms for roughly 2 minutes, then the coconut aminos, agave, and smoked paprika. Saute until excess liquid has cooked out. Remove from heat and let cool.
9. Mix the mushrooms into the pumpkin tofu ricotta.
10. Turn the dough out of the bowl onto a floured surface. Knead for another 2-3 minutes. Then place the dough back in the bowl, cover, and let rest for another 30 minutes. (Note that this is NOT a yeasted dough. Do not be alarmed if the pasta dough does not increase in size.)
11. Turn the pasta dough out. Divide into 2 sections. Then roll each section out into a large thin sheet.
12. Now, it’s time to fill the ravioli! On the bottom sheet, place spoonfuls of the ricotta and mushroom mixture. Flatten lightly with the back of a spoon. Then, place the second layer over top. Use a pizza cutter to cut out the ravioli.
13. Seal the ravioli. Use a fork to gently press the edges of the ravioli together.
14. Gently place the ravioli in a large pot of salted, boiling water. Boil for 1 minute, or until cooked through.
15. Drain, and serve with lemon butter sauce and peas.
16. To make the lemon butter sauce, melt 2 tbsp of butter over low heat. Add ½ cup frozen peas, and the minced garlic. Cook, stirring continuously, until the garlic is light brown. Turn off heat and add 2 tbsp. lemon juice and red pepper flakes. Combine.
Also by Willow: Minimize Food Waste With These Unexpected Zero-Waste Recipes
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Photo: Willow Lynn
