Ahhhhh ravioli, how I missed you! Up until recently, I hadn’t had ravioli since before I went vegan for a New Year’s resolution in 2009. This seems to be the case with most other vegans as well, simply because there is a lack of vegan ravioli on the market. Though making ravioli can be a rather time-consuming task, it is rewarding to devour afterwords and makes you appreciate this bite-sized pasta even more!
So without further adieu, here is the recipe for my award-winning ravioli which was made for the Chicago Vegan Chef Showdown.
2 cups semolina flour
2 cups all-purpose flour
¼ teaspoon salt
1½ cups water
1½ cups roasted, unsalted cashews, soaked in water overnight then drained
1 large clove garlic
½ rounded teaspoon salt
½ – ¾ cup unsweetened almond milk
1 (8 ounce) package Upton’s Naturals Italian-style seitan
Begin with the pasta by combining the semolina flour, white flour and salt in a large mixing bowl. Slowly add water, mixing until dough forms into a ball. Knead until dough becomes firm and smooth, approximately 5 minutes. Form into 2 inch round balls and place on a clean work surface underneath an overturned bowl for 30-45 minutes, allowing dough to rest.
Meanwhile, for the filling, combine the soaked cashews, garlic and salt in a food processor. Pulse to combine. Slowly add almond milk, ¼ cup at a time, until mixture comes together. Continue to process for 1-2 minutes or until mixture is smooth. Add seitan and process an additional 30-60 seconds, or until incorporated.
Once dough has finished resting, check to see if it is sticky. If so, coat each ball with all-purpose flour and knead until incorporated and smooth. Repeat if necessary. Using a pasta roller or a clean, lightly floured work surface, roll out a dough ball until 1/8 inch thick. Using a shot glass or something similar in size, cut as many 1¾ inch circles as possible. Using half of the circles, place approximately 1 teaspoon of filling onto the center of each. Using water, moisten the outer edges of each remaining circle, then place on top of the circles that have filling. Seal each ravioli by pressing firmly around the edges. Place finished ravioli in a single layer on a cookie sheet covered with wax paper. Continue with remainder of dough until all has been used.
If consuming immediately: Bring a large pot of water to a boil, add half of the ravioli and stir. Allow to boil for 2-5 minutes, stirring occasionally, or until all ravioli float to the top and become slightly enlarged. Drain and repeat with remainder of ravioli. Combine with your favorite pasta sauce immediately.
If consuming at a later date: Freeze ravioli in a single layer on the cookie sheet. Once frozen, place ravioli into a sealed container and store in the freezer until ready for use.
3 tablespoons vegan buttery spread
1 cup chopped baby bella mushrooms
1/3 cup diced shallots
3 tablespoons all-purpose flour
1-2/3 cups unsweetened almond milk
1/3 cup sauvignon blanc wine
¼ teaspoon salt
black pepper to taste
Melt butter in a saucepan over medium heat. Add mushrooms and shallots, cooking and stirring for approximately 1 minute. Add wine and continue cooking and stirring until mushrooms are tender and onion is translucent. Whisk in flour (mixture will be somewhat dry) and then add almond milk, whisking until smooth. Add salt and black pepper and continue to stir until thickened, approximately 1-3 minutes.
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
¼ cup chopped fresh parsely
1 clove garlic, minced
6 tablespoons olive oil
¼ cup diced white onion
½ cup syrah wine
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
Combine stewed tomatoes, tomato paste, parsley and garlic in a food processor, processing until smooth, approximately 1 minute. Set aside.
Heat olive oil in a saucepan over medium heat and add onion, cooking until translucent, approximately 2-3 minutes. Add tomato mixture to saucepan along with wine, oregano, salt, pepper and sugar, cooking and stirring until heated through, approximately 5 minutes.
*Adapted from AllRecipes.com