Homemade Vegan Ravioli
This crispy vegan ravioli stuffed with homemade pesto rosso is incredibly delicious and easy way to make with less ingredients!
Homemade Vegan Pesto Rosso Ravioli
Vegan Homemade ravioli made of fresh pasta dough is one of my favorite food to eat! It’s the perfect comfort food for dinner because you can fill these delicious dumplings with almost anything you like! They are really delicious, perfect to make ahead, and easier to make than you may think. Made with no special kitchen equipment! You don’t need a ravioli cutter, just a round form, such as cookie cutter or a round glass.
Most of the ravioli you find in the supermarkets are not vegan as they always contain some undesirable ingredients such as eggs and flavor enhancers. I prefer to make it by myself at home and that’s even easier than you think, try it once and you decide.
Ingredients:
- For the pasta dough:
- flour
- water
- olive oil
- salt
- For the pesto rosso
- dried tomato
- olive oil
- garlic
- balsamic vinegar
- agave or sugar
- cashew or almond, optional
- pepper and salt, to taste
Step by step on How to Make ravioli
- Make the dough, first combine flour and salt in a bowl and form a whole in the middle. Then mix water and olive oil in a different bowl, pour it into the flour bowl and stir with a fork. Place the dough on a floured surface and knead with wet hands to make it smooth. Form the dough into a ball shape and wrap it, then let it rest in the fridge for 1 hour.
- Prepare the round shapes. Remove the dough from the fridge and roll out thinly with a rolling pin on a floured surface so it doesn’t get sticky.
- Cut out round shapes, then add the filling with a teaspoon in the middle of each circle, only half the amount of its size.
- Moisten the edges of each circle with wet fingers or brush and carefully place the second circle round shape over the filled one and press the edges.
- Moisten the edges of each circle with wet fingers or brush and carefully place the second circle round shape over the filled one and press the edges.
- Bring salted water to a boil and cook the ravioli for about 5-8 minutes. Then remove the ravioli and drain well. You can either serve or roast them in a pan with oil or vegan butter until crispy. YUMM! Enjoy
Homemade vs store bought Pesto Rosso
If you ask me, I will always prefer made fresh, you can choose the very best products to make the very best pesto!! Usually the pestos from the grocery stores don’t contain olive oil but they rather use sunflower or any cheap oil, and the store-bought pestos contain cheese therefore they’re not vegan friendly! Of course nowadays you can find vegan pestos but won’t taste as fresh as homemade ones!
I like making it chunky and has some bigger pieces of dried tomato and nuts. It tastes much better than smooth like puree.
Tips on how to make the pesto rosso even better!
- Make sure to use the dried tomatoes packed in olive oil and not the dry ones.
- Use toasted cashew or almonds instead of pine nuts, it taste WAY better than with pine nuts. It’s a perfect combination.
- Use good olive oil or the oil in which the dried tomatoes are packed in instead of the olive oil, because it’s rich in the tomato flavor plus it’s a good way to use it up and not waste it.
Step by Step how to make the Pesto Rosso
- Roast cashew or almonds in a pan for 5 minutes over medium heat until golden brown. This is an optional step but toasting them will give so much flavor.
- Add the dried tomatoes, roasted cashew, oil, balsamic vinegar, garlic, salt, agave, and pepper in a food processor.
- Blend all together until you have pesto, don’t over blend it, so it still has little chunks. If you want it super smooth, blend for a longer time and add more oil if needed.
- You can leave it in a fridge for up to one week. If you didn’t use all the jar, then fill up the jar with olive oil to cover the pesto after every use.
These Ravioli is the perfect food for the soul! It’s perfect whether on a rainy autumn day, cold winter evening or warm summer day. They’re always suitable! for lunch, dinner or take away to work/ school/ university. You can also try this recipe with your favorite filling or serve it with your favorite sauce. Enjoy and have fun trying with it!
Please enjoy this recipe! If you tried it let me know and I love seeing your creations and remakes, so be sure to tag me on Instagram.
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Homemade Vegan Pesto Rosso Ravioli
Materials
Pasta Dough
- 1½ cups /350g flour
- ¼ cup /100ml water
- 1 tsp olive oil
- ¼ tsp salt
Pesto Rosso
- 100 g dried tomatoes packed in olive oil
- 50 g cashews or almonds
- ½ cup 120ml olive oil
- 2-3 cloves garlic minced
- ¾ tsp agave nectar or sugar
- 1½ tsp balsamic vinegar
- pepper and salt to taste
Instructions
Pasta Dough
- First combine flour and salt in a bowl and form a whole in the middle. Then mix water and olive oil in a different bowl, pour it into the flour bowl and stir with a fork.
- Place the dough on a floured surface and knead with wet hands to make it smooth. Form the dough into a ball shape and wrap it, then let it rest in the fridge for 1 hour.
- Prepare the round shapes. Remove the dough from the fridge and roll out thinly with a rolling pin on a floured surface so it doesn't get sticky.
- Cut out round shapes, then add the filling with a teaspoon in the middle of each circle, only half the amount of its size.
- Moisten the edges of each circle with wet fingers or brush and carefully place the second circle round shape over the filled one and press the edges.
- Moisten the edges of each circle with wet fingers or brush and carefully place the second circle round shape over the filled one and press the edges.
- Bring salted water to a boil and cook the ravioli for about 5-8 minutes. Then remove the ravioli and drain well. You can either serve or roast them in a pan with oil or vegan butter until crispy. YUMM! Enjoy
Homemade Vegan Pesto Rosso
- Roast cashew or almonds in a pan for 5 minutes over medium heat until golden brown. This is an optional step but toasting them will give so much flavor.
- Add the dried tomatoes, roasted cashew, oil, balsamic vinegar, garlic, salt, agave, and pepper in a food processor.
- Blend all together until you have pesto, don't over blend it, so it still has little chunks. If you want it super smooth, blend for a longer time and add more oil if needed.
Notes
- You can leave it in a fridge for up to one week. If you didn't use all the jar, then fill up the jar with olive oil to cover the pesto after every use.
- Make sure to use the dried tomatoes packed in olive oil and not the dry ones.
- Use toasted cashew or almonds instead of pine nuts, it taste WAY better than with pine nuts. It's a perfect combination.
- Use good olive oil or the oil in which the dried tomatoes are packed in instead of the olive oil, because it's rich in the tomato flavor plus it's a good way to use it up and not waste it.
If you have Pinterest, you can find me here and feel free to pin this recipe.
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
Vegan Artistry
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
