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Vegan Mediterranean Ravioli

Sunday, February 3, 2019 Edit


Fresh vegan pasta stuffed with homemade tofu ricotta, sun dried tomatoes, olives and artichokes.
Servings: 12 Raviolis
Author: Lauren Hartmann
Ingredients
Pasta Dough
  • 3 Cups All purpose Flour
  • 1 Teaspoon Salt
  • 2 Tablespoons Olive oil
  • 1 Cup Water
Tofu Ricotta
  • 1/2 a Block(about 7-8 oz.) Extra firm tofu
  • 1 Tablespoon Nutritional yeast
  • 2 Cloves Garlic
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Lemon juice
For the Rest
  • 1/2 Cup Artichoke hearts, chopped
  • 1/2 Cup Olives, I used Kalamata, chopped
  • 1/2 Cup Sun dried tomatoes, chopped
  • 1/4 Cup Vegan butter or olive oil
  • Juice of 1 Lemon
Instructions
  1. Make the dough first, sift together the flour and salt in a large mixing bowl. Then make a hole in the center of the flour by pushing most of the flour to the sides. Then pour the olive oil and water into the center. 
  2. Start bringing the flour into the center and begin to incorporate the flour and the liquids. Stir until you can't stir any more. Then knead with your hands. If the dough seems a little dry, just continue to knead. Knead until you form a nice smooth ball of dough. It may take a few minutes. 

For full instructions you can Visit:@rabbitandwolves