Oh Raviolo! Vegan Pasta Recipe & A Whole in the Vegan Market
May 6, 2019
I’ve gone on about this before.. what’s up with a packaged vegan meat ravioli option?! To be fair, some new items have emerged. There is a Lightlife option that includes roasted red pepper, kale, vegan mozzarella cheese… and vegan sausage, yes. But that is a whole bunch of other stuff.. and there is even more weird processed food stuff because, after all, Lightlife is ConAgra. Then there is Eat Nice‘s Meaty Walnut Ravioli. Ok, I’ll try it–stay tuned. It just seems that vegan ravioli seem to be mostly cheese-ish, making me make my own once again. Like a good Italian.
First know that when I make doughs, I always make at least a double batch. It is so easy to let a dough thaw in the fridge with ambitious intentions and plans for its use. Not having a dough made can have one lose motivation… so while you have your hands all floury and gloriously messy, double up!
But—Vegan Pasta is very easy. As you will see below:
2 1/2 cups all-purpose flour
2 1/2 cup semolina flour
1 tsp salt
1 1/2 cup water
4 tsp olive oil
Mix the dry in a large bowl. Make a well in the center and pour and water and olive oil. Mix well to incorporate and knead for about 5 minutes to form a big smooth dough ball.
Wrap in plastic wrap and let rest in the fridge for at least 1/2 hour.
We’re like oil and water. Add flour and salt and we make pasta dough!
I like rolling in-between two sheets of parchment. And there’s my old fashion ravioli maker.
One layer of dough and then fill… I ground up the seitan pork I made a whole bunch of.
Second layer of dough on top and then trim.
Ravs!
Add some gravy–simple perfection.
Next time I’d brown the ground seitan and season much more. But meat ravioli!!
