Vegan Cheese Ravioli Cashew Ricotta & Garlic Butter Sauce
Rated 5.0 stars by 2 users
Category
Entree
Prep Time
45 minutes
Cook Time
20 minutes
These homemade Vegan Cheese Ravioli are a labor of love—and absolutely worth it. Each tender pasta square is filled with a creamy, dairy-free ricotta made from tofu, lemon juice, and a generous dose of NOOCH IT! Cashew Parmesan. Folded by hand and cooked until perfectly al dente, they’re then tossed in a warm garlic butter sauce for a decadent, plant-based finish.
Top with extra NOOCH IT!, vegan parmesan, fresh herbs, or pecan bacon crumbles for a stunning main course that’s perfect for special occasions or weekend comfort meals.
Perfect for: date night dinners, homemade vegan pasta dishes, and dairy-free comfort classics.
Ingredients
- 2 cups flour + 1/2 cup flour
- 1/2 tsp salt
- 1/8 tsp turmeric (for color)
- 2 tbsp olive oil
- 3/4 cup water
-
1 cup vegan NOOCH IT! Cashew Parmesan
- 1/2 – 2/3 cup vegan parmesan shreds or mozzarella (Alternately, the recipe works well with just the ricotta)
- 1/2 tsp dried basil
- 1/8 tsp black pepper
- 12 oz extra firm tofu (drained)
- 1 tbsp fresh lemon juice
- 1/4 – 1/2 tsp salt or to taste
-
3-4 tbsp NOOCH IT! Cashew Parmesan
- 1/4 cup plant-based butter of your choice
- 1/2 tbsp minced garlic
Pasta Dough
Ravioli Filling
Ricotta
Garlic Butter Sauce
Directions
NOOCH IT! Ricotta Filling
- Puree all above “NOOCH IT! Ricotta” ingredients in a food processor until well combined and smooth.
- The ricotta is ready when you can press the mixture into a ball with your hands.
Ravioli
- In stand mixer (or large bowl) combine the flour and salt, with the mixer on add your olive oil and water. Mix until combined.
- Switch to dough hook and knead for 5 minutes adding a little bit more flour if the dough gets to sticky or water if the dough is too dry. (The dough should not be sticky when it’s done and should feel like play-dough. If you don’t have a stand mixer you can just knead with your hands until you get the constancy of play dough.)
- Cut dough in half and wrap in plastic wrap. Let dough rest for 40 mins.
- Meanwhile to make the filling, combine vegan ricotta cheese, vegan parmesan, dried basil, and black pepper in a medium bowl. Set aside.
- Cut your dough into pieces that will fit into your pasta machine/attachment and pass it through until preferred thickness about 1/8 inch thick. Lightly flouring your pasta sheets as needed. (If you don’t have a pasta machine/attachment you can lightly flour your surface and roll out your dough to about 1/8 inch, or as thin as you can get it.)
- Spoon about 1/2 tbsp of filling onto your pasta dough sheets spacing them apart to make square ravioli shapes.
- Dab water around the edges of the filling and place another rolled sheet of your pasta dough on top. Pressing down to seal edges.
- Cut into square ravioli shapes using a knife or pizza cutter. Using a floured fork gently press down around the entire edge of the ravioli and place on a floured baking pan. Repeat with the rest of your dough.
- Cook pasta in salted boiling water for 3-5 mins or until tender.
- Make the garlic butter sauce, melt the butter in large pan, add garlic and cook for 1 min, or until fragrant. Add your cooked ravioli, toss gently to combine.
