[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their 00 Flour for this recipe.]
Yep, it’s pasta time yet again!
Like I said just a few weeks ago, I just really love pasta as a cozy fall food.
We’re going a little wild today and making our own pasta. It’s one of those culinary things that makes you feel like a full-blown chef.
It’s something you can buy pretty much anywhere, but making it from scratch just seems so… fancy. Such a fun way to turn a regular ol’ pasta dish into one that’s really something to talk about.
That’s why I was so excited Bob’s Red Mill launched their 00 Flour this year! 00 Flour is milled extra fine, meaning any dough made with the stuff is extra elastic and tender. It’s perfect for homemade pizza or pasta!
Pasta making has been a bit of a love language in my family over these past few years (see here!), so the whole process of whisking, kneading, rolling, filling, cutting, boiling, and devouring makes me all warm and cozy on the inside.
And I’m excited to share that feeling (and this recipe for these fab vegan ravioli) with you today!
Another reason I love homemade pasta? It requires minimal ingredients.
Because we’re making a vegan fresh pasta today, we’ll mix together:
- Bob’s Red Mill 00 Flour
- Water
- Olive Oil
- Salt
If you’ve never made pasta before, there’s a very specific “well method” that pasta makers use. You can see the video below for a nice little demo, but you’ll make a well in your flour, add the other ingredients into the cavity, and slowly incorporate the flour into your liquid.
Then you’ll mix by hand and knead well until a smooth, taut ball forms. If you lightly poke it, the indent will spring back almost immediately. This means that there’s a lot of gluten development and it is TENSE. It needs to relax a bit before you’re able to roll it out, so you can cover it in plastic wrap and let it sit for 15-20 minutes.
When it comes time for rolling, make sure you have a nice and large working area. Grab your rolling pin and roll it as thin as you can, working on half of the dough at a time.
Because we’re using our arms and not a machine, your dough won’t be as thin as it would be on a machine. Just roll, roll, roll and get it as thin as you can and acknowledge that you are not a machine. It’s okay. Our pasta will just be a wee bit thicker. No big deal.
Then fill it with some vegan ricotta, encase the filling in more dough, cut out your ravioli, and seal it with a cute little fork crimp.
I like to cook my homemade pasta from frozen, and I tossed these ravioli in a spicy tomato sauce. But use your fave, or try:
Regardless of how you dress them, these ravioli are fab! Enjoy!
Watch How To Make Vegan Ricotta Ravioli:
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!
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