This Creamy Vegan Ravioli with Roasted Red Pepper Sauce is one of my go-to Vegan comfort meals when I want something rich, creamy, and absolutely satisfying. The inspiration for this vegan dish came from a classic Italian meal I once enjoyed at a small family-run trattoria, where the delicate flavours of homemade ravioli paired perfectly with a luscious sauce. I wanted to recreate that same comforting experience, but with a vegan twist that everyone could enjoy, including those who follow lacto vegetarian diets. This vegan recipe is perfect for a weekend dinner when you have a little extra time to cook something special. The roasted red pepper sauce is incredibly silky, with a smoky sweetness that complements the tender vegan ravioli. Whether you're making it for a cosy night in or impressing guests, this dish is bound to become a favourite in your repertoire of vegan recipes.
Recipe:
Serves: 4
Preparation time: 50 minutes
Cooking time: 30 minutes
Total time: 1 Hour 20 minutes
Ingredients:
For the Ravioli Dough:
300g all-purpose flour
100g semolina flour
1 tsp salt
200ml warm water
2 tbsp olive oil
For the Ravioli Filling:
2 tbsp nutritional yeast
1 clove garlic, minced
1 tbsp lemon juice
Salt and black pepper, to taste
For the Roasted Red Pepper Sauce:
3 large red bell peppers
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
200ml vegan cream cheese
1 tbsp nutritional yeast
1 tsp smoked paprika Use Code: PLANTIFUL20
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
1 tsp lemon juice
For Garnish:
Fresh basil leaves, chopped
Method:
Preheat your oven to 200°C. Cut the red bell peppers in half and remove the seeds and membranes. Place them on a baking tray lined with parchment paper, cut side down. Roast for 20-25 minutes, or until the skin is charred and blistered. Once roasted, place the peppers in a bowl and cover with cling film for 10 minutes to steam. Peel off the skin and set the roasted peppers aside.
In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the roasted red peppers to a blender, along with the sautéed onion and garlic. Pour in the vegan cream cheese, nutritional yeast, smoked paprika, and dried oregano. Blend until the mixture is smooth and creamy. Season with salt, black pepper, and lemon juice to taste.
To make the ravioli dough, combine the all-purpose flour, semolina flour, and salt in a large bowl. Make a well in the centre and add the warm water and olive oil. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Wrap in cling film and let it rest for 20 minutes.
While the dough is resting, prepare the filling. In a medium bowl, combine the crumbled tofu, nutritional yeast, minced garlic, lemon juice, salt, and black pepper. Mix well until evenly combined.
Once the dough has rested, divide it into two equal portions. Roll each portion out on a floured surface until it is very thin (about 2mm thick). Place small spoonfuls of the filling, about 4cm apart, on one sheet of the rolled dough. Place the second sheet of dough over the top, pressing around each mound of filling to seal. Use a knife or ravioli cutter to cut out individual ravioli pieces, ensuring the edges are sealed well.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Drain and set aside.
Pour the blended roasted red pepper sauce back into the frying pan and warm it over low heat. Add the cooked ravioli to the sauce, gently tossing to coat each piece in the creamy sauce.
Divide the creamy ravioli between four bowls. Garnish with chopped fresh basil leaves for a burst of colour and flavour.
Additional Tips:
For extra creaminess, add an extra spoon of vegan cream cheese to the sauce if desired.
If you prefer a little spice, add a pinch of chilli flakes to the sauce while sautéing the garlic.
Serve with a side of garlic bread to soak up every last bit of the delicious sauce.
Allergy information / alternatives:
Nut-Free: Ensure that the vegan cream cheese is nut-free or substitute with soy cream.
Soy-Free: Replace the tofu with mashed chickpeas for a soy-free filling, and check that the vegan cream cheese is also soy-free.
Gluten-Free: Use gluten-free flour to make the dough and ensure all other ingredients are certified gluten-free.
Nutritional Information (per serving):
Calories: 620 kcal
Protein: 16g
Fat: 34g
Carbohydrates: 62g
Sugar: 11g
Salt: 2.0g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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