Homemade Vegan Ravioli
flour salt olive oil onion garlic mushrooms spinach tofu tahini lemon nutritional yeast pepper fresh basil
Combine the dough ingredients. Knead the dough and refrigerate.
For the filling, chop the onion and garlic. Cook in a pan over medium heat for 3-4 min, along with a generous drizzle of olive oil.
Add the chopped mushroom to the onion and garlic and cook for several minutes.
To a food processor, add the onion, garlic & mushroom mix, along with the rest of the ingredients, and blend.
Remove dough from fridge and roll it out.
Scoop up about ½ tablespoon of filling for each ravioli. Place them about ½ inch from each other on only one side of the rolled out dough.
Use the other side of dough to cover the filling. Press your fingers around each filling scoop to make sure they are sealed in.
Using the pizza roller, slice around the pieces of ravioli. Use a fork to seal in all four sides of each ravioli piece.
Boil ravioli for five minutes. Use a skimmer or small strainer to remove each ravioli from the water.
Serve with marinara sauce, vodka sauce, or pesto. Enjoy!
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