Vegan Ricotta Ravioli (No Machine!)
Homemade egg-free and vegan ricotta ravioli is on the menu! This is such a fun, special recipe to share with friends, loved ones, or yourself!
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings
- Category: Dinner
- Method: Boil
- Cuisine: Italian
- Diet: Vegan
Ingredients
DOUGH:
- 2 cups (256 grams) Bob’s Red Mill 00 Flour
- 1/2 cup water (plus more for sealing)
- 2 tablespoons olive oil
- pinch salt
FILLING:
FOR SERVING:
- your favorite pasta sauce
- Vegan Parmesan, for topping
Instructions
- Add your flour to a large bowl. Make a well and add your water, olive oil, and salt.
- Using a fork, slowly incorporate the flour into your liquid (see the video in the post for a visual!).
- When it starts to get craggy, use your hands to incorporate all of the flour, kneading well. This process will take anywhere from 5-8 minutes. Knead until a smooth dough ball forms that springs back as soon as you lightly poke it.* Cover well in plastic wrap and allow it to sit for 15-20 minutes.
- This is a great time to make your vegan ricotta!
- When your dough has rested, divide it into two and re-cover one of the pieces — you’ll work on one at a time.
- Roll your non-covered dough half into a long rectangle. Roll it as thin as you can. It won’t be as thin as a machine can make it, but that’s okay. You got this! Mine ended up being the length of my rolling pin.
- Divide this rolled dough in two length-wise (again, use the photos in the post as a reference).
- Using a 1 teaspoon measure, dollop little mounds of your ricotta on top of one of the halves, leaving an inch or two between each dollop.
- Using a water-dampened finger, wet a circle around each of your mounds, and then lay your other rolled half of dough over the mounds.
- Carefully press the air out of your ravioli and press the dough together to seal all around your filling.
- Using a circle cookie/biscuit cutter (or your cutter of choice) that’s bigger than your ricotta mound to allow for proper sealing, punch out your ravioli, and then crimp the edges using a fork.
- Place the ravioli on a flour-dusted cookie sheet, and place in the freezer. I like to cook mine from frozen, but even if you’re cooking them soon, put them in the freezer until it’s boiling time!
- Repeat the rolling, filling, cutting, crimping, freezing process with your other half of the dough.**
- Bring a pot of salted water to a boil. Add your ravioli and cook 4-5 minutes (make sure your water comes back up to a boil after you throw in your cold ravioli), or until the dough is cooked through. Serve with your favorite sauce, fresh basil, and vegan parm!
Notes
*If your dough is extra dry, you can add a small sprinkling of water. Just dip your fingers in some water and flick it onto your dough. You really don’t want to over-hydrate your dough, or it’ll be a mess!
**Wondering what to do with your scraps? I combined them, let it rest again, and then rolled it out and cut some fettuccine noodles! You can also just cut them in random shapes and throw them in a soup. I didn’t make any more ravioli because the dough was a little drier and harder to get thin. Feel free to add a small sprinkle of water to help you roll the scraps out, but avoid adding too much!
Find it online: https://www.fooduzzi.com/2023/09/vegan-ricotta-ravioli/
