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Vegan Tomato Ravioli


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Ravioli
Vegan Tomato Ravioli

Delight in the simple elegance of our Vegan Tomato Basil Ravioli, where traditional Italian cuisine meets contemporary vegan and lacto vegetarian needs. Each ravioli pocket bursts with a rich filling of creamy tofu and fresh spinach, hugged by tender pasta sheets and topped with a vibrant tomato sauce. The fresh basil garnish not only adds a pop of colour but also infuses the dish with an aromatic freshness. Perfect for a family dinner or a special occasion, this dish is a heartwarming addition to your vegan recipes and lacto vegetarian recipes repertoire.

 

Recipe:


Serves: 4


Preparation time: 40 minutes

Cooking time: 20 minutes

Total time: 60 minutes

 

Ingredients:


For the ravioli dough:

  • 300g semolina flour

  • 200g all-purpose flour

  • 180ml water

  • 1 tbsp olive oil

  • Pinch of salt


For the filling:


For the sauce:

  • 400g chopped tomatoes, canned

  • 2 tbsp tomato paste

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • 1 tsp sugar

  • Salt and black pepper, to taste

  • Fresh basil, chopped, for garnish




 

Method:


  1. Begin by making the dough: In a large bowl, mix together the semolina flour, all-purpose flour, and a pinch of salt. Make a well in the center, add water and olive oil, and gradually mix to form a firm dough. Knead for 10 minutes, then cover and let rest for 30 minutes.

  2. For the filling: In a mixing bowl, combine crumbled tofu, chopped spinach, minced garlic, nutritional yeast, salt, and pepper. Mix well until the mixture is homogenous.

  3. Prepare the ravioli: Divide the rested dough into four equal parts. Roll out each part on a floured surface until thin. Place small spoonfuls of filling about 2cm apart over half of the pasta sheet. Fold the other half over the filling and press down around the edges to seal, using a little water if necessary. Cut into individual ravioli with a pastry cutter or a sharp knife.

  4. Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for about 4-5 minutes or until they float to the surface. Drain well.

  5. For the sauce: Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic and sauté until soft. Stir in the chopped tomatoes, tomato paste, sugar, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.

  6. To serve: Place the cooked ravioli on plates, spoon over the tomato sauce, and garnish with fresh basil.

  7. Serve hot and enjoy the melding of fresh, zesty flavours with the comforting textures of homemade ravioli.



 

Additional Tips:


  • Pair this delightful dish with a side of garlic bread or a crisp green salad for a complete meal.

 

Allergy information / alternatives:


  • For a gluten-free option, substitute both types of flour with gluten-free flour.


  • To make the dish nut-free, ensure that all ingredients are free from cross-contamination with nuts.




 

Nutritional Information (per serving):

  • Calories: 450 kcal per serving

  • Protein: 20g

  • Fat: 12g

  • Carbohydrates: 65g

  • Fibre: 6g

  • Sugar: 4g

  • Salt: 0.5g



Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





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