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Vegan Cream Cheese Ravioli with Tomato Basil sauce

Vegan Cream Cheese Ravioli with Tomato Basil Sauce

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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Rolling pin or pasta machine To roll the pasta dough into thin sheets. If you don't have either, a wine bottle can work in a pinch.
  • Ravioli cutter or pizza wheel To shape the ravioli. You can also use a knife or a cookie cutter.
  • Mixing bowls For preparing the filling and dough.
  • saucepan For cooking the tomato basil sauce.
  • Large pot To boil the ravioli.
  • Colander or slotted spoon For draining the ravioli.
  • Bench Scraper (optional) Helpful for handling the dough.

Ingredients
  

For the Vegan Cream Cheese Ravioli Filling

  • 1 cup dairy free cream cheese homemade or store-bought
  • 1/2 cup crumbled tofu ricotta see note below
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 tablespoon finely chopped chives
  • 1 tablespoon lemon juice

Note: Tofu ricotta can be made by blending 1/2 block of firm tofu with a tablespoon of lemon juice, a dash of salt, and a teaspoon of Italian herbs.

For the Pasta Dough

  • 2 cups all-purpose flour
  • 1/2 cup semolina flour optional but recommended
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

For the Tomato Basil Sauce

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1/2 teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • 1/4 cup chopped fresh basil

Instructions
 

Make the Pasta Dough

  1. In a large mixing bowl, combine the all-purpose flour, semolina flour (if using), and salt. Make a well in the center and add the water and olive oil. Use a fork to gradually incorporate the flour into the liquid. Once the dough starts coming together, knead it on a floured surface for about 8–10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Prepare the Vegan Cream Cheese Filling

  1. While the dough is resting, mix together the dairy free cream cheese, tofu ricotta, nutritional yeast, garlic powder, onion powder, lemon juice, and chives in a medium bowl. Season with salt and pepper to taste. This mixture should be thick and spreadable, not runny.
  2. If you’ve ever wondered how to make vegan cream cheese or want to use homemade, nut free vegan cream cheese for this recipe, that works great here and adds a personal touch. Herb-flavored vegan cheese also brings a lovely depth to the filling if you want a more aromatic twist.

Roll and Fill the Ravioli

  1. After resting, divide the dough into two portions. Roll each into thin sheets, roughly 1/16 inch thick. Place small spoonfuls of the cream cheese mixture about 1.5 inches apart on one sheet. Carefully place the second sheet on top and press around each mound to seal. Use a ravioli cutter, knife, or cookie cutter to shape each ravioli.
  2. Be sure to press out any air pockets as this helps avoid bursting while boiling.

Cook the Ravioli

  1. Bring a large pot of salted water to a boil. Drop the ravioli in carefully and cook for 4–5 minutes or until they float to the surface. Remove using a slotted spoon and set aside.

Make the Tomato Basil Sauce

  1. In a saucepan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the crushed tomatoes, red pepper flakes (if using), salt, and pepper. Let the sauce simmer gently for 15–20 minutes. Just before serving, stir in the fresh basil.

Plate and Serve

  1. Spoon a generous layer of tomato basil sauce onto a plate or shallow bowl. Place the cooked ravioli on top, then drizzle with more sauce and a sprinkle of fresh basil. A little cracked black pepper on top doesn’t hurt, either.