Make Vegan Tofu Ricotta Ravioli at home with this easy recipe! A simple tofu ricotta filling and a delicious sage butter sauce. Delicious!
We love homemade pasta and every time we make it we wonder, why we do not make it more often. Sure, store-bought pasta is convenient, but nothing beats fresh homemade pasta! Another perk of making it yourself? You can make noodles, sure, but have you tried making ravioli?
These Vegan Tofu Ricotta Ravioli are absolutely delicious and make for a perfect dinner when you want to surprise your loved ones!
Freshly made vegan pasta dough is combined with a cheesy tofu ricotta filling and then the ravioli are dipped into a nutty and delicious browned butter sauce with lemon and sage.
May we suggest making these ravioli for a romantic dinner for two, say for this upcoming Valentine’s Day?
Za slovenski recept klikni tukaj!
Ta recept smo pripravili v sodelovanju z namazi Violife.
To make these ravioli you will need to:
- make fresh vegan pasta dough (you can make this up to a day ahead)
- combine the tofu ricotta filling ingredients (you can make this up to a day ahead)
- make the browned butter with sage sauce
- cook the ravioli
Vegan Tofu Ricotta Ravioli Ingredients
To make the pasta dough you will need only 4 simple ingredients:
- flour, we made the pasta using all-purpose flour, but semolina would work best if you have it
- salt
- water
- olive oil
This is a vegan pasta dough, so there are no eggs in this recipe – the water and olive oil are added in place of the eggs.
If you don’t mind eggs in your meals, you can use 1 egg per person and add about 100 grams of flour per egg.
To make the Tofu Ricotta Filling you will need:
- a block of extra-firm tofu
- some garlic
- lemon juice for acidity
- olive oil
- nutritional yeast for the added cheesy flavor
- fresh herbs, like chives, thyme, parsley,…
- some salt and black pepper
We also added a little bit of white miso paste for extra flavor, but this is optional!
And lastly, for the Browned Butter Sage Sauce you will need:
- vegan butter – we used Violife Vioblock in this recipe, but other similar vegan kinds of butter will also work
- a handful of sage leaves
- some lemon juice for acidity and to balance the flavors
- black pepper to taste
How to make Vegan Tofu Ricotta Ravioli
Start by making the pasta dough: combine flour, salt, water, and olive oil, stirring it all in with a fork.
Proceed to knead it into a smooth dough until firm and elastic. Cover the dough in foil and refrigerate for half an hour.
You can make the pasta dough up to a day ahead and keep it refrigerated until ready to use.
While the dough rests, make the tofu ricotta filling.
Combine the tofu, garlic, lemon juice, olive oil, nutritional yeast, miso paste (this is optional for more flavor), chopped fresh herbs, a pinch of salt, and a pinch of black pepper. We placed all the ingredients into a small kitchen mixer and just roughly mixed it – you could also just mash it up with a fork!
Don’t overmix it as you don’t want the filling to be too creamy. The photo on the right shows the texture it should be – sticky, but not too smooth.
When you are ready to make the ravioli, remove the dough from the fridge and divide it into 8 pieces. Roll each piece of dough into thin and long rectangles or strips (best if you use a pasta maker to do this).
I made sure to slice off any uneven borders to make the ravioli a nice and consistent shape.
This makes for rather large ravioli, so if you want them smaller, just divide the dough into more pieces or slice the strips in half once rolled out to make them smaller in width.
Scoop the filling by the teaspoon and place it on a strip of dough, leaving about an inch (2 cm) of space between each dough pile.
Cover the dough strip with the filling with another strip of dough, pressing it tightly against the filling to remove any air bubbles, and making the dough stick together. Cut with a knife or roller between each filling to make a ravioli shape – you can also use a ravioli maker to do this!
Before cooking the ravioli, make the browned butter sauce by melting the vegan butter Violife Vioblock in a pan and letting it cook on medium heat, stirring often until clarified and browned. This should take about 5 minutes and the butter should smell slightly nutty.
Then, add the sage leaves to the butter and let them cook for 2-3 minutes until crispy.
Lastly, pour in the juice of half a lemon and season to taste with black pepper.
When you are ready to cook the ravioli and you have your butter sauce ready, bring a pot of water to a boil, season with salt, then gently drop the ravioli into the simmering water.
Gently stir them around to prevent sticking and let them cook for 2-3 minutes. The ravioli will increase in size while cooking and float to the top.
Once the ravioli are cooked, scoop them out of the water with a skimmer (do not just drain them in a colander as the ravioli will be fragile and can break!) and immediately transfer them to the pan with the browned butter and sage.
Gently roll them around in the butter sauce to coat them fully and then transfer them onto serving plates.
You can do this in batches so your ravioli do not crowd in the pan.
Servings suggestions
We recommend serving these ravioli immediately, straight from the pan and hot.
You can add some shaved vegan parmesan on top and more black pepper to taste.
Storage tips
The cooked ravioli do not store well and are best served immediately after cooking.
You can store them refrigerated for up to a day or two and then reheat them before serving, but the quality of the dish will degrade, as the pasta dough is delicate.
Do not freeze these ravioli.
More similar recipes:
- Smoked Ricotta Ravioli in Sage Butter Sauce (Vegetarian)
- One-Pot Vegan Tomato Pasta
- Easy Lemon Broccoli Pasta
- Perfect Vegan Tofu Scramble
Vegan Tofu Ricotta Ravioli
Make Vegan Tofu Ricotta Ravioli at home with this easy recipe! A simple tofu ricotta filling and a delicious sage butter sauce. Delicious!
Ingredients
Dough ingredients:
- 300 grams flour
- 1/2 tsp salt
- 150 milliliters water
- 2 tbsp olive oil
Tofu Ricotta Filling:
- 350 grams extra-firm tofu
- 3 cloves garlic
- 1/2 lemon, juice
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp white miso paste, optional
- 1 tbsp fresh herbs, chives, thyme, parsley,...
- pinch of salt
- pinch of black pepper
Butter Sage Sauce:
- 6 tbsp vegan butter Violife Vioblock
- a handful of sage leaves
- 1/2 lemon, juice
- Black pepper to taste
Instructions
- Make the pasta dough: combine 300 grams flour, 1/2 tsp salt, 150 milliliters of water, and 2 tbsp olive oil. Knead into a smooth dough. Cover in wrap foil and refrigerate for half an hour.
- While the dough rests, make the tofu ricotta filling: roughly mash or mix in a food processor 350 grams extra-firm tofu, 3 cloves garlic, the juice of 1/2 lemon, 2 tbsp olive oil, 2 tbsp nutritional yeast, 1 tsp white miso paste (this is optional for more flavor), 1 tbsp of chopped fresh herbs (we used chives and parsley), a pinch of salt and a pinch of black pepper. Don't overmix it as you don't want the filling to be too creamy.
- Divide the dough into 8 pieces and roll them out into thin and long rectangles (best if you use a pasta maker to do this). Scoop the filling by the teaspoon and place it on a dough strip, leaving about an inch (2 cm) of space between each dough pile. Cover the dough strip with the filling with another strip of dough, pressing it tightly against the filling to remove any air bubbles, and making the dough stick together. Cut with a knife or roller between each filling to make a ravioli shape - you can also use a ravioli maker to do this!
- Before cooking the ravioli, make the browned butter sauce: melt 6 tbsp of vegan butter Violife Vioblock and let it cook on medium heat, stirring often until clarified and browned. It should smell slightly nutty. Add the sage leaves and let them cook for 2-3 minutes until crispy. Lastly, pour in the juice of half a lemon and season to taste with black pepper.
- Bring a pot of water to a boil, season with salt, then gently drop the ravioli into the simmering water. Gently stir them around to prevent sticking and let them cook for 2-3 minutes. The ravioli will increase in size while cooking and float to the top. Remove the cooked ravioli with a skimmer and immediately transfer them to the pan with the browned butter and sage. Gently roll them around to coat them in the butter and then transfer them onto serving plates.
- Serve immediately with some shaved vegan parmesan on top.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 644Total Fat: 37gSaturated Fat: 6gTrans Fat: 3gUnsaturated Fat: 29gCholesterol: 0mgSodium: 389mgCarbohydrates: 62gFiber: 5gSugar: 1gProtein: 19g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
Slovenski recept:
Domači ravioli s tofujevo rikoto
Domače testenine, polnilo iz tofujeve rikote, čez pa slastna maslena omaka z žajbljem. Vse na rastlinski osnovi, seveda, brez jajc ali mlečnih izdelkov! Recept je pripravljen v sodelovanju z namazi Violife @violife_foods
Ingredients
Za testenine potrebuješ:
- 300 gramov moke
- pol žličke soli
- 150 ml vode
- 2 žlici oljčnega olja
Nadev:
- 350 gramov čvrstega tofuja
- 3 stroki česna
- sok pol limone
- 2 žlici oljčnega olja
- 2 žlici pivskega kvasa
- 1 žlička bele miso omake
- sveža zelišča, npr. drobnjak, timijan, peteršilj
- sol in poper po okusu
Maslena omaka:
- 6 žlic veganskega masla Violife Vioblock
- pest žajbljevih lističev
- sok pol limone
Instructions
- Pripravimo testo: moko, sol, vodo in oljčno olje premešamo in zgnetemo v testo. Pustimo počivati pol ure, nato na tanko razvaljamo in izrežemo v trakove. Še bolje če imamo napravo za izdelavo raviolov.
- Ta čas zmešamo nadev iz navedenih sestavin tako, da sestavine grobo pretlačimo.
- Nadev po žličkah nakupčkamo na razvaljano testo, čez pokrijemo z drugim trakom testa, iztisnemo zrak in stisnemo robove. Nato izrežemo kvadrate testa okoli nadeva.
- Raviolie kuhamo v loncu osoljene vode 2-3 minute.
- Ta čas pripravimo še masleno omako: maslo Violife Vioblock raztopimo na zmernem ognju in pokuhamo 5 minut, da se zbistri. Nato dodamo žajbljeve lističe in jih pocvremo še 3 minutke. Na koncu prilijemo sok pol limone.
- Kuhane raviole s penovko pobiramo iz vode in jih takoj prestavimo v masleno omako ter dobro premešamo.
- Postrežemo vroče z dodatkom veganskega parmezana in poprom po okusu.