This ravioli with cashew ricotta and basil-arugula pesto is the best thing I have ever made. This ravioli tasted exactly like it’s dairy counterpart, if not better because it was completely homemade. This recipe is a sure way to impress anyone, including yourself, and is especially handy when you are in the mood for some real, vegan, comfort food.
I made the pasta by hand, used a cookie cutter to make triangle shapes, and then stuffed the pasta with a combination of my vegan cashew ricotta cheese, and my basil-arugula-walnut pesto. Making ravioli from scratch sounds complicated, but the cooking techniques were really not so difficult. I will say making all of these ingredients was time consuming, but the cheese and pesto can be made ahead of time, and then stuffed into the pasta later.
To make the dough egg-less, I used a recipe for vegan pasta found here, and added in some oil since I planned on stuffing this dough. I also added in a little flax seed to make the dough a little stickier, and because flax seed is good for you, however, the dough will work perfectly well if you don’t happen to have ground flax seed on hand.
I made the dough by mixing the ingredients in a bowl with a fork, and then kneading the dough by hand for 10 minutes. (I watched TV while kneading the dough).
From here, you could use this dough to make any type of pasta shape you like. To do this, flour a large surface, and roll roll roll your dough, gently down the… stream, until it is less than 1/2 an inch thick. To make the ravioli, I used a diamond shaped cookie cutter.
After cutting out the diamond shapes, I placed about 1/2 tsp-1 tsp of the mixture on half of the diamond, and then folded it in half, and pinched the edges together, to make triangle shaped ravioli.
Another way to make ravioli is to cut out two identical shapes, such as a square or a circle, and then put a dollop of the mixture one of the shapes, and then place the matching shape on top and press around the edges to form the ravioli. If you have kids, you could even do a fun shaped ravioli with any small cookie cutter that you have. Hearts or stars would be cute for the kids, or even for a special occasion.
So try making this recipe, it really isn’t too difficult to make your own ravioli at home, and you can use this ravioli recipe with any filling, though I do recommend trying the cashew ricotta and basil-arugula pesto, because the combination really is just perfect.
Here is the Cashew Ricotta Cheese Recipe.
Here is the Basil, Arugula, Walnut Pesto Recipe.
- 1⅔ cup Flour (I used whole wheat flour)
- 1 tsp ground Flax Seed (optional in place of an egg)
- ¾ cup warm Water
- ½ tsp Salt
- 1 tsp Olive Oil
- Mix together flour, salt, and flax seed if using.
- Slowly start incorporating the water, and start mixing the dough together with a fork.
- Continue adding in warm water, adding a little more if necessary, until you have formed a dough ball.
- Add in 1 tsp of olive oil, and mix together.
- Knead the dough by hand for about 10 minutes, until it is stretchy and doesn't break apart easily.
- Let the dough rest for 10 minutes, or up to 8 hours if making ahead.
- Flour a large surface, and roll the dough out thin, to about ¼ inch.
- Cut out pasta with a cookie cutter.
- Ball up the remaining dough, roll it out, and make more pasta shapes.
- Mix together ½ cup cashew ricotta, with ¼ cup basil-arugula pesto.
- Stuff each ravioli with about ½-1 tsp of the mixture.
- Gently place the finished ravioli on a plate.
- Bring about 6 cups of water in a medium pot to a boil.
- Cook the ravioli in shifts, making sure not to overcrowd the pot, since the ravioli are a little fragile.
- Cook each batch for about 3-5 minutes in the boiling water. The pasta will float to the top when it is cooked.
- Remove the cooked ravioli with a slotted spoon, and then cook the next batch.
- Serve over your favorite pasta sauce, topping with more pesto and cashew ricotta if you desire.