Pink Vegan Ravioli. Beet infused pasta with a vegan tofu spinach filling. A savory dinner for the whole family!
You’d be hard pressed to find a vegan ravioli and the grocery store. But who can resist the warm homey goodness of pasta with pockets bursting with flavor and a slick sauce? This pink vegan ravioli is not too hard to make. The hardest part is rolling out the dough. If you have a pasta roller then great! If you don’t, skip arm day at the gym, you’ll need your strength here.
As an Italian (and just a human in general) cheese is one of the hardest things I had to give up. If you didn’t grow up vegan or dairy free you know exactly the pain of no longer consuming the ooey gooey, stretchy, salty, goodness that is cheese. I’ve watched countless times as the rest of my family sits and eats their store-bought raviolis and cheese just dripping from their mouths. I was left out. No more! I can make my own vegan ravioli and it’s a cute shade of pastel pink!
I also highly recommend my vegan French bread. It’s soft and fluffy and perfect for sopping up any leftover pasta sauce. Easy French Bread – auntieemseasyeats.com
Pink Vegan Ravioli
Equipment
- 1 food processor
- 1 large pot
Ingredients
Ravioli dough
- 1 1/4 cup all purpose flour
- 1 cup semolina flour
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/2 cooked beet or 4-6 slices canned beet
- 3/4 cup water
Tofu ravioli filling
- 1 1/2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp salt
- 2 cloves garlic
- 1/2 cup steamed, sautéed, or frozen chopped spinach
- 7 oz extra firm tofu
- 1/2 cup vegan mozzarella cheese
- 1/4 cup diced fresh parsley or 1/2 tbsp dry
Instructions
Ravioli dough
- In a stand mixer or large bowl mix together the flour, semolina, and salt.
- For the beet puree take 4-6 slices canned beat or half a fresh beet and cook until soft. pulse in a food processor with 3/4 cup water or canned beet juice, you can use more beets if you want a darker color.
- Make a well in the flour and pour in the beet puree and olive oil.
- Using a dough hook attachment on a stand mixer or by hand mix and combine the flour and liquid until it forms a soft dough. You may have to add a little more flour to keep it from sticking.
- Knead for 7-8 minutes and wrap in plastic wrap. Place in the fridge for 30 minutes.
Ravioli filling
- Nutritional yeast, olive oil, salt, garlic, spinach, tofu, and parsley in a food processor. pulse a few times until the tofu is all crumbled almost into a ricotta texture.
- Stir in the vegan mozzarella.
Assembly and cooking
- split the dough into two workable parts. Using a pasta roller or a rolling pin (and lots of elbow grease) roll the dough into a thin sheet. The thicker the sheet the longer it has to cook and the chewier the texture.
- Use a cookie cutter to cut out your desired shape.
- Place a small amount into the center of 1/2 the dough cut outs. top with the other half and press the edges of both sides down all the way around it with a fork to seal it.
- Repeat this process with the other half of the dough until there is none left.
- In a pot of salted water boil the raviolis in small batches for 4-6 minutes depending on thickness and al dente preference.
- Place directly into the sauce of your choice and enjoy. Refrigerate up to 3 days, freeze up to 3 months.
