Vegan Ravioli with Spinach Tofu Ricotta
Vegan ravioli filled with spinach and tofu ricotta made entirely from scratch! These delectable tender pillows of filled pasta are ideal for a special dinner. They're also perfect for freezing for make ahead meals!
Servings: 8
Calories: 328.4kcal
Equipment
Ingredients
- 1 recipe Vegan Pasta Dough
- 1 recipe Vegan Tofu Ricotta
- 16 oz fresh spinach
- ¾ cup Panko breadcrumbs optional
Instructions
- Make the pasta dough following my recipe. Wrap it in plastic wrap and allow to sit at room temperature for 30 minutes before using.
- While the dough is resting, make the ricotta filling.
- Steam a 16 oz package of fresh spinach, squeeze out the excess liquid, and add to the food processor with the ricotta. Process until the spinach is blended in.
- Transfer the spinach ricotta mixture to a bowl. Stir in 3/4 cup of bread crumbs. This is optional, but will make the filling less runny.
- Divide the dough into 8 pieces. On a well floured surface, roll each piece of dough into a rectangle, a little longer and wider than your ravioli mold. You can do this with a rolling pin, or with a pasta machine.
- Place one piece of rolled dough over the ravioli mold. It is helpful to sprinkle a bit of flour on the mold to prevent the dough from sticking.
- Spoon about a rounded teaspoon of the ricotta filling into each portion. Be careful not to overfill the sections or they might not seal properly and may open when cooking.
- Place another piece of rolled pasta dough on top of the filled mold. Seal the edges of the ravioli by rolling your rolling pin over the top, gently at first, and then more firmly.
- Tip the mold over and tap on the counter to remove the ravioli. The excess scraps of dough can be re-rolled for more ravioli.
- To cook the ravioli, start by bringing a large pot of water to a rolling boil. Place the ravioli in the pot. They will sink to the bottom and the boiling will stop. Once the water comes back to a boil and the ravioli floats, they will be almost done. Cook the fresh ravioli for about 5 minutes, and frozen ravioli for about 6 or 7 minutes. The cooking time will vary depending on the thickness of your pasta.
Nutrition
Serving: 8raviolis | Calories: 328.4kcal | Carbohydrates: 51.3g | Protein: 17.7g | Fat: 5.9g | Sodium: 356mg | Fiber: 4.3g | Sugar: 1.4g | Vitamin A: 4000.22IU | Vitamin C: 12.09mg | Calcium: 140.7mg | Iron: 5.15mg