I love ravioli SO MUCH!
Really, I love stuffed foods with ten hearts, but there’s something about homemade ravioli that is extra delicious (and endearing). Making them by hand is really not too time consuming or difficult. Especially, if you fill them with something easy that doesn’t need to be cooked or fussed over.
The ravioli pictured here came together in less than an hour from scratch! I added spinach to the dough for color and nutrition and filled them with an uncooked and really fast tofu based ricotta.
This inexpensive ravioli stamp makes ravioli stuffing really fun and easy!
Forming the ravioli is really fun and enjoyable, too. I’ve found that using an inexpensive ravioli stamp, like the one pictured above, makes the process easy and pain-free! Using a stamp means you don’t have to manipulate or move delicate, rolled-out dough. Instead, you just roll out with a rolling pin, cut out circles with a glass (be sure your glass is wider than the stamp, so you get a good seal!), stack the ravioli with a little filling inbetween, and stamp them individually to seal.
Ravioli stamps cost less than $10, and can be purchased from most kitchen stores or online here.
I often serve freshly cooked homemade ravioli with nothing on top but a little drizzle of good olive oil, salt and pepper. If you want to stretch the ravioli out a bit more, you can add fresh vegetables and make a fancy pasta salad.
The ravioli pasta salad pictured above contained stuffed green olives, sugar snap peas, red pepper, tomato halves, green onion in a little olive oil, lemon juice, pesto, salt and pepper.
If you’d prefer to use an oil-free ricotta, the ricotta from our Three Cheese Lasagna would work great, too (just reduce it by half or you’ll have tons of leftovers).
Spinach Ravioli with Creamy Tofu Ricotta
Handmade, pillowy, vegan, gluten-free spinach ravioli!
These are filled with a creamy, garlicky tofu ricotta, but you could stuff them with another favorite, too!
The filling below makes enough for two batches of ravioli, but can be halved.
For the Ravioli Dough
Put the water, aquafaba, spinach and salt into the jar of a blender and process until smooth.
Into a medium-sized bowl add the gluten-free baking flour, garbanzo bean flour, xanthan gum, and HALF the tapioca flour. Whisk to combine.
Add the spinach mixture and stir with a spoon until the dough begins to come together. Continue with your hands, working the mixture until it becomes a well formed ball of dough. It might take a couple of minutes to get the ingredients uniformly combined, just keep at it!
If you plan to eat the ravioli right away, fill a large pot with water and a pinch of salt and bring to a boil. If the water comes to a boil while you're still forming the ravioli, simply reduce it to a simmer while you continue to work.
Lay out a large piece of parchment where you plan to make the ravioli. Divide the dough in half and sprinkle each with a little of the remaining tapioca. Dust the parchment and your rolling pin, too.
Using the rolling pin, roll out half of the dough onto the parchment as thin as you can get it--aim for between 1/8-1/16" thick. Use the parchment to move the dough around as you work, this will help you get it even and uniform. The dough should roll out easily--use a little more tapioca if it begins to stick anywhere.
Once the dough is rolled out, use the mouth of the glass to cut out as many 3" circles as possible. Pull away the scrap dough and set aside to re-roll. Loosen the dough circles from the parchment, using the spatula, if necessary. Place a heaping teaspoon of filling into the center of a round and top with a second round of dough. Run your finger around the circumference of the dough sammich, sealing them together and gently pressing out excess air. Press the ravioli stamp around the stacked ravioli and press down firmly. Pull of the excess dough (set aside with the scrap dough) and gently release the ravioli from the cutter and set aside. Continue forming ravioli with the remaining dough circles.
Repeat with the second half of dough, then continue with the scrap dough, rolling and re-rolling it until none is left. The beauty of working with a gluten-free dough is you can't really overwork it!
When the ravioli are formed and ready to cook, reduce the boiling water to a gentle boil. Lower the ravioli slowly into the water and be sure they don't settle on the bottom, or they'll begin to stick to the pot. After a minute or two, they will slowly rise to the surface of the water and float. Once risen, continue to cook them for 3-4 minutes, until they're tender to your taste.
For the Ricotta Filling
Rinse and drain the tofu and crumble it into a medium-sized bowl. Add the vegan mayo, nutritional yeast, garlic and salt and mash until well combined. For a creamier filling, process these ingredients together in a small food processor, or with a hand-held stick blender. Stir in the minced herb and season to taste with freshly ground black pepper and additional salt, if desired.
I made this with frozen spinach that I packed into a measuring cup without thawing.
Reduced Fat Vegenaise works great in this ricotta filling.
I usually only cook half a batch of ravioli at one time. The other half can be stored uncovered in the fridge for a day. After a day, you can freeze it to cook later, or transfer to a covered container. Air drying in the fridge makes them easier to handle.
We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.
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xo Julie & Kittee